The infamous piri piri sauce is of portuguese origin and delivers a lovely spicy, smokey and acidic note, here we use king oyster mushrooms as our white meat. This burger is rocking - the king oyster mushrooms are remarkably grizzly and when combined with the piri piri sauce deliver a taste sensation!
Deseed the bell pepper. Roughly chop the pepper, onion and chillies ( remove the chilly seeds if you prefer less heat). Finely chop the garlic. In a medium non stick pan on a high heat, heat 1 tbsp of oil, add the veg and ½ tsp of salt to the pan and reduce the heat to medium, cook for 4-5 minutes stirring occasionally until veg has cooked and softened.
Add to a blender or food processor with the remaining ingredients and blend until smooth. Transfer to a bowl and leave to cool, this will allow the flavours to infuse further.
While the veg is cooking, rip the stem of the mushroom lengthwise so they appear like rough fillet.
Heat a large non stick pan on high heat and add 1 tbsp of oil, once hot add a single layer of mushrooms and fry for 3-4 mins on each side until they start to brown.
Add a large serving of piri piri sauce and spread it around and allow to reduce and stick to the mushrooms for 2 mins.
Serve on a toasted bun with piri piri sauce on the top and bottom of the bun. Serve with your favourite toppings, we used sliced tomatoes, lettuce, pickled onion and coleslaw. Enjoy!