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.