Vegan BBQ 101, Charred Portobello Burgers
In this Vegan BBQ 101 recipe, we marinate meaty portobello mushrooms, grill corn on the cob for an epic salsa, and serve charred spuds with sriracha mayo! Grilled veg is also a great way to use up any leftover vegetables and make them delicious.
Takes 40 minutes
Serves 3
Ingredients
For the Marinade:
- 2 cloves garlic
- ½ tbsp dried oregano
- ½ tbsp dried mixed herbs
- 2 tbsp wholegrain mustard or Dijon
- 50 ml balsamic vinegar approx. 6 tbsp
- 3 tbsp tamari
- 4 tbsp oil
- Pinch of salt
- Pinch of freshly ground black pepper
For the Rest:
- 2 large portobello mushrooms
- 150 g aubergine approx. half a medium aubergine
- 4 corn on the cob
- 250 g cooked potatoes
- 150 g cooked carrots
- 1 red onion
- ½ tsp paprika
- 2 burger buns optional
For the Salsa:
- 2 grilled corn on the cob from above
- 1 ripe avocado
- 10 cherry tomatoes
- 2 limes
- 3 stalks fresh coriander
- 2 scallions or 1 large
Instructions
- Marinate the Veg: For the marinade, blend all the marinade ingredients in a food processor or blender, or finely chop the garlic and whisk everything together. Slice the aubergine into circles approximately ½-1 cm thick (about 4-5 slices). Peel and quarter the red onion. Cover the mushrooms, aubergine, and onion with the marinade and leave to marinate for 30 minutes (or overnight) to absorb all the flavours, rubbing the marinade into the mushrooms and aubergine.
- Prepare the Vegetables: If using fresh potatoes and carrots, parboil them until cooked through but not falling apart. Allow them to cool. Whole, new, and baby potatoes are ideal for the BBQ. If using frozen corn, defrost it by boiling for a few minutes or popping it in with the potatoes. Allow to cool after cooking.
- Prepare for Grilling: Toss the corn in a little olive oil with a small pinch of salt and paprika, rubbing it evenly all over. Toss the remaining vegetables in a little olive oil with a small pinch of salt.
- Grill the Vegetables: The mushrooms take the longest to cook, so place them on the BBQ first. At the same time, grill 2 corn on the cob for the salsa. Cook on all 4 sides for 2-3 minutes until nicely charred, then remove from the BBQ. Grill the mushrooms for approximately 5 minutes per side (depending on the size of the portobellos) or until they soften and reduce slightly, allowing you to flatten them.
- Add Other Vegetables: Once the mushrooms are halfway cooked, add the aubergine, red onion, remaining 2 corn on the cob, carrots, and potatoes to the BBQ. Cook the mushrooms and aubergine, pressing down with a spatula a few times to get a good char. The aubergine slices will take 2-3 minutes per side. Grill the potatoes, remaining corn on the cob, carrots, and onions for 2-3 minutes per side until nicely charred.
- Make the Salsa: While the vegetables are cooking, prepare the salsa. Stand the grilled corn on its base and carefully run a sharp knife down the sides of the core to remove the kernels. Destone and roughly chop the avocado. Chop the tomatoes into quarters. Finely chop the coriander leaves and stalks, and slice the scallions. Mix all the ingredients together in a bowl with the juice of both limes, a pinch of salt, and freshly ground black pepper.
- Serve: To serve, you can eat the grilled vegetables as they are or slice the grilled mushrooms and serve them on a bun with aubergine, grilled onion, and your favourite burger toppings. We also recommend mixing some sriracha sauce with vegan mayo for a great dip for the potatoes and corn! Enjoy!
