CHIPOTLE PULLED MUSHROOM BURGERS WITH SMASHED PEA GUAC
Directions
- 1Tear mushrooms into thin strips.
- 2Toss mushrooms with olive oil, garlic powder, onion powder, paprika, cayenne, ground coriander, salt and pepper.
- 3Spread mushrooms onto lined trays and roast at 200 R C for 15 mins.
- 4Mix ketchup, chipotle paste, soy sauce, Henderson’s Relish and maple syrup.
- 5Add water to loosen the sauce.
- 6Pour sauce over mushrooms, toss to coat, then roast for another 8 mins until sticky and caramelised.
- 7Finely shred the cabbage and julienne the carrot.
- 8Mix cabbage and carrot with Dijon mustard and vegan mayo until fully coated.
- 9Cover peas with boiling water to defrost, then drain.
- 10Roughly chop avocado.
- 11Pick coriander leaves.
- 12Zest and juice the lime.
- 13Mash or pulse everything (peas, avocado, coriander leaves, lime zest and juice) in a food processor until chunky.
- 14Season smashed pea guac to taste.
- 15Toast brioche buns if desired.
- 16Pile in the chipotle mushrooms.
- 17Top with slaw and a spoon of smashed pea guac.
Ingredients
- 500 g oyster mushrooms
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 tsp ground coriander
- 6 tbsp ketchup
- 2 tbsp chipotle paste
- 3 tbsp soy sauce
- 0.5 tbsp Henderson's Relish
- 3 tbsp maple syrup
- 3 tbsp water
- 0.5 red cabbage
- 1 carrot
- 1 tsp Dijon mustard
- 2 tbsp vegan mayo
- 150 g frozen peas
- 1 avocado
- 10 g fresh coriander
- 1 lime (zest + juice)
- 1 tsp chilli flakes
- 4 brioche burger buns
Equipment
lined traysfood processor
Tips
- Minimal effort for a delicious meal.
- Perfect for sunny weeknights and al fresco dinners.
- Toast brioche buns if you like.
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