Marinated Mushroom Burgers

Serves 2 | Prep time: 20 mins | Cooking time: 20 mins

INGREDIENTS

• Large Portobello mushrooms (or large button mushrooms)
• 2 garlic cloves, finely diced
• 1 tsp of fresh lemon juice per mushroom
• 1/2 tsp of dry oregano
• 1/2 tsp dry basil
• 1 Tbsp of good olive oil per mushroom
• Add salt and pepper to taste

Burger Filling

• vegan cheese
• cos lettuce
• tomato slices
• vegan mayonnaise
• mustard
• tomato sauce
• burger buns (can use GF buns)

Eggplant Chips

• 1 large eggplant cut into chunky wedges
• 3-4 Tbsp of Egg replacer
• 1 cup of breadcrumbs (Gluten Free was used for this recipe)

METHOD

Mushroom Burger Patty

1. Remove mushroom stems and place mushrooms in a bag and add the other ingredients. Gently massage and turn mushrooms inside the bag to cover them thoroughly in marinade. Ideally these should be marinated overnight, or at least 3-4 hours.
2. Once marinated, fry in a saucepan. Fry both sides a couple of minutes each. Press firmly whilst cooking to cook out and release the water from the mushroom.
3. This recipe works great as a burger but can also be served in a vegetable stack, with char grilled vegetables or even sliced into a salad.

Assemble Burgers

1. On a sliced bun place the mushroom patty and top with vegan cheese, cos lettuce, tomato slices, vegan mayo, mustard, tomato relish or tomato sauce. Place the other half of the bun on top.

Eggplant Chips

1. Preheat oven to 180 C / 355 F. Prepare a tray with baking paper.
2. Mix egg replacer, as per packet instructions, in a cup and transfer to a flat plate.
3. Place breadcrumbs into a flat plate and set aside. Prepare a baking tray with a spray of oil.
4. Cover the eggplant wedges in the egg replacer first, then transfer them to the breadcrumbs plate and cover them completely in the crumbs.
5. Place them on the prepared tray, then cook in the oven for around 15 minutes, or until golden.