Mushrooms are an exquisite, versatile food. It’s no surprise then, that it’s one of our favourite vegetables. They come in many different varieties, which means that there’s sure to be one that suits your palate. You can add mushrooms to soups, stir-fries, pastas, curries, salads and even burgers!
Have you ever ordered a veggie burger at a restaurant, only to be disappointed by the burger patty? We’ve had patties that weren’t seasoned enough, burgers that are drowned in condiments, or worst of all, patties that are just dry! While there have been some really enjoyable patties, there are times when a bean-based patty just doesn’t do the word burger justice.
Mushroom burgers to the rescue
This homemade gourmet burger will solve all of those complaints. In lieu of a burger patty, we use a large, roasted brown or portobello mushroom on our buns.
The mushrooms are cooked to perfection in just 15 minutes, which creates the most wonderfully textured ‘patty’. The mushroom flesh is firm, meaty, chewy and juicy. Creating an impressively sophisticated meal couldn’t be easier. The trick to perfecting these mushrooms is to keep it simple. They require little seasoning and should not be overcooked. Pro-tip: Prepare your buns and mushrooms last, so they’re still warm when served.
Serve them atop oven toasted burger buns, slathered with our creamy basil-cashew mayo, and packed between your favourite toppings. We love roasted robot peppers, butter lettuce, cherry tomatoes and cucumber slices. To make a meal of it, we serve these burgers with a side of sweet potato fries and some extra mayo. Have it any way you like: chop them up and create gourmet sandwiches, or opt for a bunless burger, and serve it with a large salad and fries.