Grilled Vegan “Chicken” Burger + Vegan BBQ Video!
This grilled vegan “chicken” burger is the perfect recipe for a vegan BBQ! It’s super easy to make, tastes like grilled chicken breast, and even your omni friends will love it!
This grilled vegan chicken burger swaps the meat for marinated oyster mushrooms and eggplant, grilled until smoky and layered into a bun with mashed avocado, tomato, pickles, lettuce and vegan mayo. It comes together with pantry spices and a quick marinade, and it holds up beautifully on a summer BBQ. If you want a hearty, satisfying burger that fools the omnivores at the table, this is it.
I’m so happy I finally had the time to write this recipe! I even shot a video showing you how beautiful the scenery is in Romania and what simple, quick and easy vegan barbecue recipes you can make. I am SO happy I managed to create a recipe that looks and tastes so similar to the real thing. The merit for this awesome grilled vegan chicken burger recipe is not entirely my own, but I’ll happily take the credit for putting it on a bun!
Why oyster mushrooms and eggplant make the “chicken”
Oyster mushrooms (Pleurotus) are the star here. Their fibrous, layered caps tear into strands that mimic the pull and chew of chicken breast, and they soak up a marinade like a sponge, so every bite carries the spice. I previously used them in my oyster mushroom soup, my vegan steak and my vegan pulled pork burgers — they are one of the most versatile meat swaps in a plant-based kitchen. The sliced eggplant adds body and a soft, meaty layer that grills down to silky, so the two together give you texture from two directions.
When you buy oyster mushrooms, look for firm, dry clusters with intact edges — avoid any that are slimy or bruised. For the eggplant, a firm, glossy one with taut skin will slice cleanly and grill without turning bitter.
The marinade that does the heavy lifting
The flavor comes almost entirely from the marinade: paprika, curry powder, ground coriander, garlic powder, chili flakes, salt, pepper, olive oil and a little chopped basil. Mix it all, pour it over the mushrooms and eggplant slices, and rub it in gently so the spices cling to every surface. Here is the part not to rush — let them sit in the fridge for at least an hour. That resting time is what pushes the seasoning past the surface and into the flesh, and it is the difference between a burger that tastes plain and one that tastes like the real thing.
The olive oil matters too: it carries the fat-soluble aromas in the paprika and curry, and it helps the mushrooms and eggplant char instead of drying out on the grill. Do not skip it or cut it down too far.
Grilling and building the burger
Heat the grill well before the vegetables go on — a hot surface gives you those smoky, charred edges quickly, before the eggplant has time to go mushy. Cook the marinated eggplant slices and oyster mushrooms on both sides until they are tender and marked. Mushrooms will release moisture first, then firm up and brown; that is your cue they are ready.
To assemble, mash the avocado and spread it on the buns — it acts as a creamy base that keeps the bun from going soggy. Then layer on tomato slices, pickles, vegan mayo, an eggplant slice, the grilled oyster mushrooms, lettuce and fresh basil leaves, and top with the other bun half. This recipe makes four burgers. If you want to see the layering in action, the video walks through the whole build.
What to serve alongside
These burgers were made for a full BBQ spread. Serve them with delicious, oven-baked potato wedges and a huge salad, the way I do at our summer barbecues. If you are planning a whole plant-based cookout, my roundup of vegan picnic recipes has plenty of ideas to fill the table, and for more ways to use the same mushrooms across other dishes, browse my oyster mushroom recipes. Craving another handheld to grill next to these? A vegan pulled pork burger makes a great second option.
Make-ahead and storage tips
The marinade step is a natural make-ahead: you can leave the mushrooms and eggplant marinating in the fridge for several hours, or even overnight, so all you have to do at party time is fire up the grill. If you have leftover grilled mushrooms and eggplant, store them in an airtight container in the fridge for up to two or three days and reheat them in a hot pan to bring back the char before building fresh burgers.
Assemble the burgers only when you are ready to eat — avocado, tomato and mayo go soft quickly, so a pre-built burger will not keep well. Slice your fresh toppings just before serving and keep the grilled components and the assembly separate until the last minute.
If you make these grilled vegan chicken burgers, I would love to know how the mushrooms turned out for you — please rate the recipe and drop a comment below with your spice tweaks or what you served on the side!
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Grilled Vegan “Chicken” Burger + Vegan BBQ Video!
Ingredients
- burger buns
- 250 g oyster mushrooms Pleurotus
- 1 eggplant sliced
Marinade:
- 1 tsp paprika
- ½ tsp curry powder
- ½ tsp ground coriander
- 1 tsp garlic powder
- chili flakes
- salt and ground pepper
- 3 Tbsp olive oil
- 3-4 basil leaves chopped
Other burger ingredients:
- 1 avocado
- 2 pickled cucumbers sliced
- 1-2 tomatoes sliced
- lettuce leaves
- basil leaves
- vegan mayo
Instructions
- Prepare the marinade. Mix all the marinade ingredients together and pour them over the oyster mushrooms and eggplant slices. Gently rub them in and let them sit in the fridge for at least an hour before grilling.
- Heat the grill. Add the marinated eggplant slices and oyster mushrooms and cook on both sides until tender and lightly charred.
- Assemble the vegan “chicken” burgers. This recipe makes four.
- Mash the avocado and spread it on the burger buns. Add tomato slices, pickles, vegan mayo, an eggplant slice, oyster mushrooms, lettuce and basil leaves, then top with the other half of the bun. You can watch the video to see how it’s made.
- Serve with delicious oven-baked potato wedges and a huge salad!
Notes
Frequently Asked Questions
The texture and flavor come from marinated oyster mushrooms (Pleurotus), whose fibrous, layered caps tear into strands that mimic the pull of chicken breast. A spice marinade of paprika, curry powder, coriander, garlic powder and chili flakes soaks in and gives it a savory, grilled taste. Grilling adds the smoky char that ties it all together.
Yes. Every component is plant-based: oyster mushrooms, eggplant, spices, olive oil, avocado, tomato, pickles, lettuce, basil and vegan mayo on the bun. There are no eggs, dairy or other animal products. Just make sure your burger buns and vegan mayo are certified vegan, since some brands vary.
Let them sit in the marinade in the fridge for at least an hour before grilling. This resting time lets the spices move past the surface and into the flesh, which is what gives the burger its deep, meaty flavor. You can marinate them for several hours or overnight for even more taste.
Yes. The recipe is written for a grill to get smoky, charred edges, but you can cook the marinated eggplant slices and oyster mushrooms on both sides in a hot grill pan or a heavy skillet. Keep the heat high so they brown and release their moisture rather than steaming.
These pair perfectly with oven-baked potato wedges and a big salad, the classic BBQ spread. For a full plant-based cookout you can add more dishes from a vegan picnic menu, and a vegan pulled pork burger makes a great second handheld option to grill alongside.
Store leftover grilled mushrooms and eggplant in an airtight container in the fridge for up to two or three days, and reheat them in a hot pan to bring back the char. Do not pre-assemble the burgers, since avocado, tomato and mayo go soft quickly. Build each burger fresh with just-sliced toppings when you are ready to eat.
This is a fantastic recipe, thank you so much for sharing! I made these ‘chicken wings’ and aubergine and mince rolls today for a bbq with friends, and everything was very popular and got eaten! So easy and delicious! I love the video too – beautiful. Thanks again! Love your recipes!
Thank you, Elina! So happy to hear this! 😀
I admire you, and everything you are doing Ruxandra! We are Romanians living in Canada and I have a vegan daughter named Ruxandra like you are.
Looking forward for the vegan “mititei” recipe.
Most of success in everything you are doing.
Thank you so much, Anca! It means a lot to me! 🙂 Will post the recipe soon! Thank you!