There’s just so many reason why this Sprouted Kitchen mushroom burger needs to be the staple of anybody’s recipe index; there’s mushroom, avocado and julienned slaw (!!). It takes around half an hour and beats a burger joint any day of the week.
Side tip: we love adding beetroot and sprouts to our slaw.
4 large portobello mushrooms
2 Tbsp. low sodium soy sauce/tamari
2 Tbsp. maple
1 Tbsp. toasted sesame oil/ extra virgin olive oil
squeeze of lemon or lime
pinch of pepper
1 small english cucumber
1/2 small red onion, thinly sliced
2 Tbsp. tahini
1 tsp. low sodium soy sauce/tamari
2 tsp. toasted sesame oil
2 Tbsp. rice vinegar
2 Tbsp. fresh mint, roughly chopped
1 small bunch cilantro, roughly chopped
Wipe the mushrooms clean and remove the tough stem. Preheat a grill or grill pan to medium heat. In a shallow pan, mix together the soy sauce/tamari, maple, oil, splash of citrus and pepper. Add the mushrooms and rub the marinade into all of the surfaces. Let them sit for 5-10 minutes to soak it up.
Using a julienne peeler or vegetable peeler, shave the carrots and cucumber into thin or thick shreds respectively. Put them in a large mixing bowl with the red onion. Make a quick dressing by whisking together the tahini, soy sauce/tamari, sesame oil and vinegar. Pour it over the vegetables and toss to coat. Add the chopped mint and cilantro and give it all one more toss.
Grill the mushrooms for 5 minutes on each side or until they are soft throughout. Grill or warm the buns.
To assemble the burger, smash half of an avocado on the bottom of the bun, top with the grilled mushroom and a big scoop of the asian slaw. Spread a bit of sriracha mayo on the top side bun and enjoy.
* For the sriracha mayo, I use 1 part homemade sriracha to 2 parts veganaise or mayonaise. Stir and spread. The bottled stuff works just fine but try the homemade stuff at some point, it’s a treat and has no preservatives.
Recipe & Photos: Sprouted Kitchen