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CHIPOTLE PULLED MUSHROOM BURGERS WITH SMASHED PEA GUAC
23m
Serves 4
tiktok.com
CHIPOTLE PULLED MUSHROOM BURGERS WITH SMASHED PEA GUAC
tiktok.com
23m
Serves 4
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Directions
1
Tear mushrooms into thin strips.
2
Toss mushrooms with olive oil, garlic powder, onion powder, paprika, cayenne, ground coriander, salt and pepper.
3
Spread mushrooms onto lined trays and roast at 200 R C for 15 mins.
4
Mix ketchup, chipotle paste, soy sauce, Henderson’s Relish and maple syrup.
5
Add water to loosen the sauce.
6
Pour sauce over mushrooms, toss to coat, then roast for another 8 mins until sticky and caramelised.
7
Finely shred the cabbage and julienne the carrot.
8
Mix cabbage and carrot with Dijon mustard and vegan mayo until fully coated.
9
Cover peas with boiling water to defrost, then drain.
10
Roughly chop avocado.
11
Pick coriander leaves.
12
Zest and juice the lime.
13
Mash or pulse everything (peas, avocado, coriander leaves, lime zest and juice) in a food processor until chunky.
14
Season smashed pea guac to taste.
15
Toast brioche buns if desired.
16
Pile in the chipotle mushrooms.
17
Top 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 trays
food 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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