Oven baked BBQ portabello mushroom burger

Fri, 1 March 2019

INGREDIENTS

Portobello Mushrooms ( 1 per person)

The Firefighting Chef Smokey bbq Sauce for marrinading

Plant powered cheese of choice (Smoked Gouda)

Smoked Tofu Rocket (for that peppery taste)

Tomato (of course)

Optional spicey sausage/chorrrizo/salami (all plant based options are available)

Egg free mayonaise (Veganaise/ Aioli/ sirracha are great)

The burger bun of your choice ( from ciabatta to brioche)

SERVE WITH OVEN ROASTED WEDGES, HIGH IN FIBRE AND LOWER IN FAT THAN CHIPS

Method:

-This dish is a current favourite and simple to put together Clean off your mushroom with a dry tea towel and marinade in the smokey BBQ sauce for a minute or a few hours , its up to you and bake for around 15 minutes at around 200 degrees coating the  mushrooms at least once during this process ,

-While the mushrooms slowly bake pan fry a slice of the tofu in a little oil in a non stick pan for 90 seconds either side , we are trying to crisp up the tofu ( think streaky rasher on your burger)

-Once your Mushroom burger is cooked add a couple of slices of smoked gouda to the mushrooms and pop back into the oven to melt.

Take your burger buns and lightly toast on a pan( or toaster or just leave untoasted , remember its your choice) Then add the sauces of choice and add the smoked tofu and spicey sausage to make your own chin dribling finger licking Durty Burger , is so simple but packs a tastty punch.

 

Basic BBQ Sauce Recipe

Ingredients

1 small onion, chopped

3 cloves garlic, crushed

olive oil

1 red chilli, finely chopped

1 tsp fennel seeds, crushed

55g dark brown sugar

50g dark soy sauce/braggs aminos

300ml oz tomato ketchup

salt and pepper

 

Method

Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar.

Add the soy sauce/brags aminos and ketchup and season with salt and pepper.

Bring to the boil and simmer for a few minutes to combine the flavours, blitz . Use as a dip or to coat your Durty Burger