Smokey Pulled Mushroom Burger on Tip Top Potato Bun
Serves 1
Serves 1
Ingredients
1 Tip Top Potato Bun
1 tbsp vegan mayonnaise
2-3 lettuce leaves
½ cup green cabbage, finely shredded
½ cup red cabbage, finely shredded
¼ red onion, finely sliced
1 jalapeno, finely diced
Juice of 1 lime
SMOKEY PULLED MUSHROOM (makes enough for 3-4)
4-5 portabello mushrooms (about 500g total)
1 tbsp olive oil
½ brown onion
1 clove garlic, crushed
1 tsp smoked paprika
100g BBQ sauce
½ tsp liquid smoke
Sea salt and freshly cracked black pepper
Method
Preheat a fan forced oven to 200ºC. Line a baking tray with baking paper.
Remove the stems from the mushrooms, set aside. Use a spoon to remove the “gills” from inside the mushroom. Place the mushrooms, underside facing upwards, onto prepared tray and roast for 25 mins. If your mushrooms are wet when you remove from the oven, use paper towel to absorb any moisture then allow to cool completely.
While cooling, assemble the jalapeno coleslaw by combining the cabbage, red onion and jalapeno and tossing through with juice of one lime.
Heat oil in a large frypan, add onion and garlic and sauté over low heat until softened (about 8-10 mins). Remove from heat.
Take the reserved mushroom stems and use two forks or your hands to “pull” or shred them, add to the onion in the pan. Use the same method to shred the roasted mushroom caps then add to the mixture. Add paprika, BBQ sauce and liquid smoke, season then stir to combine and return to a medium heat, cooking and stirring for about 5 mins or until heated through.
To assemble the burger, spread vegan mayonnaise on the base of the bun, top with lettuce slaw and then pulled mushrooms. Complete with top of bun and serve immediately.