a veggie burger
MUSHROOM BURGERS WITH ASIAN SLAW // Serves 4
For the slaw, I have this julienne peeler and think the quality is excellent. It is easiest to use when the vegetables are fresh and cold, the firmer the better for peeling purposes. A regular vegetable peeler works fine as well, your shreds will just be thicker. A great thing about marinating vegetables or tofu is that unlike meat, you can put them back into the marinade after cooking to soak up a bit more of the flavors. That said, chicken or fish, salmon maybe, could work here too if you’re making food for a more omnivorous crowd.
- 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
- 2 carrots
- 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
- 2 avocado
- sriracha mayo*
- 4 buns
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.