These mushrooms are super elegant and make a fabulous summer burger. They are juicy, crispy, gooey, sweet, savoury, spicy, and pickled. This burger is so worth the effort!
Jerk mushroom, charred peach & Caribbean picklese burger
These mushrooms are super elegant and make a fabulous summer burger. They are juicy, crispy, gooey, sweet, savoury, spicy, and pickled. This burger is so worth the effort!
Takes 43 minutes
Serves 2
Ingredients
- 4 large portobello mushrooms
- 3 tbsp tamari / soy sauce
- 3 tbsp maple syrup (2 tbsp for the mushrooms, 1 tbsp for the peaches)
- 2 tbsp jerk seasoning
- 50 g breadcrumbs
- 3 tbsp oil
- 30 g flour
- 100 ml plant-based milk
- 1 fresh ripe peach
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
- juice of 1 lime
- 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
- Make the Picklese: Finely slice the cabbage or grate it. Finely slice/julienne the carrot, pepper, red onion, and garlic. Dice the chilli, leaving the seeds in if you want more heat. Mix with the salt, black pepper, cinnamon, clove, and lime juice. Transfer the mixture to a jar, cover with the vinegar of choice until fully submerged, and let it pickle while you prepare the other components.
- Prepare the Mushrooms: Heat a non-stick pan on high heat. Once hot, add 1 tsp oil and the mushrooms, ensuring they are well spread out. Compress the mushrooms using another clean pan to help evaporate moisture and concentrate the flavours. Cook for 3-4 minutes on each side until golden.
- Glaze the Mushrooms: Add tamari and maple syrup to the pan and mix until the mushrooms are well coated. Turn off the heat and move the mushrooms around the pan to absorb the glaze evenly on both sides.
- Coat the Mushrooms: Place flour in one bowl, plant-based milk in a second bowl, and breadcrumbs mixed with 1 tsp of jerk seasoning and a pinch of salt in a third bowl. Coat the cooked mushrooms first in the flour, then dip in the milk, and finally coat with the breadcrumbs. Repeat for all mushrooms.
- Fry the Mushrooms: Heat 2 tbsp oil in a non-stick pan on high heat. Once hot, cook the mushrooms for 2 minutes on each side until golden and crispy. Set aside
- Char the Peaches: Cut the peach in half, remove the stone and slice into four pieces. Heat a non-stick pan on high and cook the peach slices for 2 minutes on one side. Add 1 tbsp maple syrup and move the peach slices to coat them evenly. Cook until charred and golden. Remove and set aside.
- Toast the Buns: Toast the burger buns in the pan for 1-2 minutes until golden.
- Assemble the Burgers: Spread vegan mayo on the bottom bun and pesto or ketchup on the top bun. Place a mushroom burger on each bottom bun, followed by 2 slices of charred peach. Top with a generous portion of picklese. Finish with the top bun and enjoy!
