Portobello Mushroom Burger

'I love a good veggie burger. When you find a recipe or a restaurant that has a good one, they are, to me, just as good as the traditional beef burger. But, to be honest, what makes burgers so incredibly delicious is what you load them up with. This burger is simple, fast, delicious and the sauce is to die for!' –Julie Montagu

Portobello Mushroom Burger | © Yuki Sugiura

Portobello Mushroom Burger | © Yuki Sugiura

INGREDIENTS

For the burgers:

4 portobello mushrooms, stems removed
Coconut oil, for brushing
1 large onion, thinly sliced
2 teaspoons of coconut sugar
A large handful of rocket (arugula)
4 gherkins, sliced in half
4 bread buns, toasted

For the red pepper sauce:

2 red bell peppers, seeds removed
Coconut oil, for brushing
1 garlic clove, sliced
2 tablespoons of olive oil
1 tablespoons of apple cider vinegar
30ml of lemon juice
A small handful of flaked almonds
1/4 teaspoon of chilli flakes
1/8 teaspoon of chilli powder

METHOD

1. Preheat the oven to 220ºC (425ºF). Brush the red pepper slices with coconut oil and roast on a baking sheet for ten minutes. Remove from the oven and allow to cool for a few minutes.

2. Meanwhile, brush the mushrooms with coconut oil and fry in a large frying pan over a medium-high heat for five minutes or until browned and soft. Remove with a slotted spoon and set aside. Add the thinly sliced onion to the same pan and cook until soft. Add the coconut palm sugar and stir until dissolved and the onion caramelises. Remove from the heat.

3. Once the red peppers have cooled, add them to a food processor or blend along with the rest of the ingredients for the red pepper sauce and blend until smooth.

4. Lay the sautéed mushrooms on the buns and slather on the delicious red pepper sauce. Top with equal amounts of the caramelised onion, gherkin halves and rocket.

Makes 4 | 45 mins

Recipe kindly contributed by Julie Montagu from her book Superfoods Superfast


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