If you like mushrooms, then this is the burger for you and once you have added all the trimmings you will find it difficult to tell this juicy burger from a meat one. This one isn’t 100% vegan as I like to melt a slice of smoked cheese on the top, but you can substitute this for vegan cheese and away you go.
2 Portobello mushrooms
2 Bread rolls
1 tablespoon British cold pressed extra virgin rapeseed oil
Pickled red onion
- Thinly slice the red onion and place in a bowl.
- Cover with the juice from a jar of pickled gherkins, for around an hour – or white wine vinegar & a little castor sugar
- Peel the mushrooms and drizzle with oil
- Grill for 5-7 minutes a side
- Toast your rolls
Construct your burger (I like to add few slices of red chilli on mine) – bon appétit