These are super elegant and make a fabulous summer burger, they are juicy, crispy, gooey, sweet, savoury, spicy and pickley and are so worth the effort!
Jerk mushroom, charred peach & Caribbean picklese burger
These are super elegant and make a fabulous summer burger, they are juicy, crispy, gooey, sweet, savoury, spicy and pickley and are so worth the effort!
Takes 43 minutes
Serves 2
Ingredients
- 4 large portabello mushrooms
- 3 tbsp tamari
- 2 tbsp maple syrup
- 2 tbsp jerk seasoning
- 50 g bread crumbs
- 3 tbsp oil
- 30 g flour
- 100 ml plant-based milk
- 50 g bread crumbs
- 1 ripe peach
- 1 tbsp maple syrup
PICKLESE
- 50 g cabbage
- 1/2 carrot
- 1/2 green or red pepper
- 1 small red onion
- 1 clove garlic
- pinch ground clove
- pinch ground cinnamon
- 1/2 tsp black pepper
- 1 lime juice
- 1/2 tsp salt
- 200 ml vinegar of choice
To serve
- 3 tbsp pesto (we used our spicy red pepper pesto)
- 4 tbsp vegan mayo
- 2 burger bun
Instructions
- First let's make the picklese. Finely slice the cabbage or grate, finely slice/ julienne the carrot, peel and finely slice the red onion and garlic and lastly finely dice the chilli, leave the seeds in if you prefer it less spicy. Mix together with the salt, black pepper, cinnamon, clove, and lime juice until well mixed and add to a jar and cover with vinegar of choice until it’s all submerged. Leave to pickle while you make the rest of the components.
- For the mushrooms, heat a non-stick pan on high heat, once hot add 1 tsp of oil and add in the mushrooms ensuring they are well spread out. Use another clean pan and compress the mushrooms to help the moisture evaporate and to concentrate the flavours. Cook them for 3-4 mins on each side until they start to go golden.
- Add the tamari and maple syrup and mix so that the mushrooms are well covered. Turn the heat off and move the mushrooms around the pan to mop up any sauce and to ensure the glaze is well coated on both sides.
- Add the flour to a bowl, the milk to another bowl and the bread crumbs to another bowl. Add a pinch of salt and 1 tsp of jerk seasoning to the bread crumbs and mix well.
- Carefully add the cooked mushrooms to the flour ensuring they are well coated, then quickly dip in the milk and lastly coat in the bread crumbs until well coated. Repeat with the remaining 3 cooked mushrooms.
- Heat a non stick pan on high heat and add 2 tbsp of oil. Once really hot add the mushrooms and cook for 2 mins on each side until golden. Remove and set aside.
- For the peach, cut the fresh peach in half and remove the stone. Cut the peach so you have 4 full slices. Heat a non stick pan on high heat and once hot add the peaches. Cook for 2 mins on one side and then add in the maple syrup. Move the peach around so that each side gets an even coating of maple syrup. Cook until there is an even golden char across the peach. Remove and set aside. Lastly, cook the buns on the pan for a min or 2 until golden.
- To serve, put a generous dollop of vegan mayo on the base of each bun and a generous dollop of pesto or ketchup on the top bun. Add one burger on top of the mayo on each bun, followed by a layer of 2 peaches for each burger, followed by the last burger on top of the peaches and lastly finished with a generous portion of picklese on top just enough so it fits on the burger put the pesto coated bun on top and enjoy!
