Chipotle Pulled Mushroom Burgers

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:40 m

Ready to up your BBQ game? These Chipotle Pulled Mushroom Burgers with Smashed Pea Guacamole are perfect for summer vibes. Great for BBQ season, these burgers are rich and sticky with a smokey chipotle kick. Perfect for the whole family to enjoy when the sun is shining find the full recipe below.

Start cooking ➞




For the Mushrooms

<item-todo-done>500g oyster mushrooms<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>½ tsp cayenne pepper<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done>

For the Chipotle Sauce

<item-todo-done>6 tbsp ketchup<item-todo-done><item-todo-done>2 tbsp chipotle paste<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>½ tbsp Henderson's Relish<item-todo-done><item-todo-done>3 tbsp maple syrup<item-todo-done><item-todo-done>3 tbsp water<item-todo-done>

For the Slaw

<item-todo-done>½ red cabbage<item-todo-done><item-todo-done>1 carrots<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>2 tbsp vegan mayo<item-todo-done>

For the Smashed Pea Guacamole

<item-todo-done>150g frozen peas<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>10g fresh coriander<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done>

For the Burgers

<item-todo-done>4 brioche burger buns<item-todo-done>

Before you start

Oven 200C | 2 baking trays lined with baking paper | Small food processor

Roast the mushrooms

  • Tear the mushrooms into thin strips and place in a large bowl
  • Add the olive oil, garlic powder, onion powder, paprika, cayenne and ground coriander
  • Season with salt and pepper and toss to coat
  • Spread out in one layer on the baking trays and roast for 15 minutes
  • Pour over the sauce, tossing to coat
  • Return to the oven for 8 more minutes to caramelise

Make the sauce

  • Mix the ketchup, chipotle paste, soy sauce, hendersons relish and maple syrup in a small bowl to combine
  • Add the water and mix to loosen

Make the slaw

  • Finely shred the cabbage and julienne the carrots and place in a bowl
  • Add the dijon mustard and vegan mayo and mix everything to coat

Make the smashed pea guacamole

  • Pour boiling water over the frozen peas to defrost then drain
  • Roughly chop the avocado flesh
  • Pick the coriander leaves
  • Zest and juice the lime
  • Either use a potato masher or transfer everything to the small bowl of a food processor and pulse until combined but still chunky
  • Taste to season with salt and pepper

Assemble and serve

  • Cut the brioche buns in half
  • Divide the mushroom mix between the buns and top with the slaw and a spoon of smashed pea guacamole
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