If you’re trying to focus on getting more plant-based meals in but missing some of your creature comforts – this burger is a great alternative that’ll keep your gut bugs happy too.
Ingredients
- 2 portobello mushrooms
- 2 whole wheat buns, grilled
- 1 tbsp brown rice miso
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 1 cucumber, cut into ribbons
- 1 carrot, grated
- 2 tsp vinegar of choice
- 2 spring onions
- 2 tsp toasted sesame seeds
- 1 avocado, cubed
- a pinch of chilli flakes
- juice of 1/2 a lime
- pickled gherkins (optional)
Method
- Preheat the grill to 200C
- Using a fork, mix the miso, sriracha and half of the sesame oil to make a paste and spread onto each side of the mushrooms.
- Add the grated carrot and cucumber ribbons to a large bowl and mix with the vinegar, remaining sesame oil and spring onions.
- Mash the avocado until it’s a creamy consistency, add the juice of ½ a lime and sprinkle with chilli flakes and sesame seeds.
- Grill the mushrooms for 5 minutes on each side and grill the buns for the last couple of minutes.
- Once they’re ready, take them out and assemble the burgers! Spread the avocado on the inside of the buns, place the mushroom on top (grilled side up to keep all the juices in). Add the cucumber, carrot and gherkins (if using) and place the top bun on top.
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