This vegetarian recipe is simple and easy to prepare and a truly delicious, healthy and meatless alternative to typical fast food burger and fries.
I have professed my love for the wonderful, wonderful mushroom a few times now and this is one of the best ways to enjoy their beautiful flavour and texture. Easy and quick to prepare a Portobello Mushroom Burger it the most simple vegetarian burger around and oh so very good!
Paired with tahina, mashed avocado, fresh baby spinach and sliced tomato you get a fantastic vegan burger that everyone can enjoy and is ready without too much preparation.
I have teamed this recipe with Homemade Chips or Fries, using both potato and kumara (sweet potato), but you could use just one or the other, as you prefer. Homemade fries are so simple to prepare and taste so much better than frozen or store brought ones. And baked in the oven they have a delicious roasted aroma and flavour that really makes them special.
Look for big, fat, fresh Portobello mushrooms and nice large fresh bread rolls. Enjoy these mushroom burgers for a effortless evening meal with friends or family or they are great as a weekend lunch on a lazy Sunday afternoon.
Preparation time: 45mins
- 400g (14 oz) potato (Coliban or Sebago)
- 400g (14 oz) Kumara (sweet potato)
- 3 tbs rice bran oil
- 1-2 tsp caraway seeds
- 1-2 tsp powdered vegetable stock
- 1 tsp paprika
- 4 large Portobello mushrooms
- 1 avocado
- 2 tbs tahina
- 1 lemon
- bunch baby spinach
- ½ red onion, diced
- 1-2 ripe tomatoes, sliced
- 4 large burger buns
Pre-heat the oven to 230°C/446°F
Pour the oil in a large baking tray and place in the pre-heating oven to warm the oil, insure to remove after only a few minutes being careful not to bring the oil to smoking point.
Meanwhile scrub the potatoes and slice length-ways into chips of roughly 1.5cms, if using both potato and kumara make the kumara chips slightly fatter as they will cook faster than the potato.
Carefully remove the warmed baking tray from the oven; add the chips being careful not to splatter hot oil. Sprinkle over the caraway seeds, powdered stock and paprika. Using tongs toss the chips in the oil and shake the pan to cover them well with oil and the spices.
Return to the oven and roast for 45 minutes, tossing the pan occasionally. Once crisp remove from the oven and set aside on absorbent paper for 1-2 minutes; before serving while still hot.
Meanwhile mash the avocado in a small bowl, squeeze in half the lemon juice a little salt and pepper combine well and set aside.
In a separate bowl add a little squeeze of lemon juice to the tahina paste to thin slightly, set aside.
To prepare the mushrooms heat a small amount of olive oil on a BBQ grill or in a good heavy based fry pan. Once the oil is hot add the mushrooms and cook for 4-5 minutes over a medium heat before turning and cooking on the opposite side.
When the mushrooms are ready they should be soft and juicy with a lovely golden brown colour on the outside skin. Remove from the grill or pan and set aside covered with foil.
Toast the bun in the oven for 2-3 minutes until warm and crunchy.
Spread the warm bun with tahina, top with prepared mushroom, add a good amount of baby spinach, sliced tomato, mashed avocado and a sprinkle of diced red onion.
Serve with prepared hot chips and enjoy!!
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