CHIPOTLE PULLED MUSHROOM BURGERS WITH SMASHED PEA GUAC

23 mins
Serves 4
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Directions

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