Veggie Portobello Burgers

If you try to make your own buns, you will never buy already made one anymore!

Doughs and kneading are one of the most interesting and funniest things inside the kitchen.  Of course you need practice and perseverance before to be able to appreciate the benefit of making your own bread, but believe me: it comes bake to you, in many shapes and flavors.

This is my first video recipe about a basic bun for your veggie patties, so feel free to use it and bring it to the next level with your own variations. Is also the first time for me to approach the Japanese technique called Tangzohng (also known as water roux), used mostly for pan au lait and soft bread recipes because makes the loaf lighter.



facts: the tangzohng has a translucent, white, pudding-like texture and was developed in asia around 2000.


The art of kneading is like zen practice: you need to hear, to feel and be patience.


Portobello mushrooms are the best option for these buns, because of their “meaty” texture. They are really low in calories and rich in vitamin B and minerals.

Veggie Portobello burgers

  • Servings: up to 6 buns
  • Difficulty: advanced
  • Print


for the Tangzohng

  • · 25gr flour
  • · 125ml water

for the buns (you need 2 bowls)

  • · 350gr flour 00 (or 450 type if you are in Germany) (bowl 1)
  • · 1 tbs sugar (bowl 1)
  • · 1 tsp salt (bowl 1)
  • · 2 tsp yeast (bowl 1)
  • · 120gr Tangzohng  (bowl 2)
  • · 30gr soy yogurt (bowl 2)
  • · 2/4 tbs apple vinegar (bowl 2)
  • · 1/2 tsp cream of tartar (bowl 2)
  • · 125ml soy milk (bowl 2)
  • · a pinch of salt (bowl 2)
  • ·  up to 6 portobello mushrooms
  • ·  for the marinade: 3 Tbs Soy Sauce, 2 Tbs Olive oil, 1 Tbs Lemon Juice.


  1. For the Tangzohng cook and stir 25gr Flour and 125ml water until the consistency is thick (it takes about 6 minutes), cover and let it cool overnight.
  2. Mix the ingredients of bowl #2 to the bowl#1 and knit for about 10 minutes on a floured surface until the dough is smooth and elastic. Cover and let it rest in a warm place for about 1 hour.
  3. Clean the mushrooms, cut the surface, brush with the marinade the top and the bottom and let them rest for about 15 minutes. After that grill both sides on a pan (I suggest to add more soy if necessary and pepper).
  4. Pre-heat the oven to 180°
  5. Divide the dough into 4 or 6 equal parts (depending if you want bun of M size or L size). Roll into little balls and press with the palm of your hand. Brush with a bit of vegetable milk and sprinkle with sesame seeds.
  6. Bake them for about 20-25 minutes
  7. Let it cool and cut the buns in half, place the portobello mushrooms and serve!

Tips: You can use onion, coriander, vegan mayo, tomatoes, and teriyaki sauce to bring everything to the next level!

CategoriesBasic Lunch