Fancy a meaty burger without the meat? These burgers really provide it all: hearty taste from the mushrooms, a bit of sweet tanginess from the balsamic vinegar and a lot of smoky flavour from the spices. What more could you want? Oh yes, maybe a bit of protein? Spread the burger buns with some hummus for an extra protein boost.
MAKES 4 BURGERS
- 4 portobello mushrooms
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
- One large red onion
- 1 large beef tomato, sliced
- 1 red pepper, sliced
- Few lettuce leaves
- Optional: hummus or garlicky mayonnaise
- Wipe the mushrooms with a kitchen paper. Remove the stems (Tip: chop these and add them to a stir fry or a pasta sauce.)
- In a bowl, mix soy sauce, balsamic vinegar, minced garlic, paprika and pepper. Brush the mix all over the mushrooms – you might have to use your hands here to get the sauce all over them.
- Optional: heat 2 tbsp oil in a medium pan to medium heat. Thinly slice the red onion and fry gently for 8-10 minutes. Alternatively you can also use raw onion slices in your burger.
- Heat the remaining oil in a large pan. Add in the mushrooms and press down so they will colour well in the hot pan. Fry for 10 minutes on each side until they have softened nicely.
- Build your burgers: If using, spread some hummus or garlic mayonnaise on each side of the buns. Layer with slices of tomato, red pepper, lettuce, fried mushroom and red onions.
Join us at The Good Glow Retreat in September where you will get the perfect opportunity to switch off from the world.