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PORTOBELLO BURGER ‘BAR’ WITH GUACAMOLE & CURRIED MAYO This DIY bar allows guests to customize their burgers with their favorite toppings—no two burgers are alike! You can also use store-bought burger patties if you wish. Make the Pom Pom guacamole (see p.36)—one serving should be enough for this recipe. INGREDIENTS 2 tbsp. curry paste
For the curried mayonnaise:
3 tbsp. soy sauce
1 tbsp. yellow curry paste
6 tbsp. sunflower oil
6 tbsp. sunflower oil
6 portobello mushrooms
3–4 tbsp. mayonnaise
6 burger buns 1 serving of Pom Pom Guacamole (see page 36) Optional: 2 avocados (to make 4 avocado roses)
METHOD 1 Preheat oven to 200°C/ 400°F/gas mark 6. 2 Whisk together the curry paste, soy sauce and sunflower oil in a large bowl until thoroughly combined. Coat the mushrooms in the marinade, using a brush if you have one. Cover and set aside to rest for 15 minutes. 3 Grill the mushrooms in a grill pan until golden brown, turning them regularly. Then bake them in the oven, in an ovenproof grill pan or on a lined baking tray, for 15 minutes until soft, turning them a few times during cooking.
4 While the mushrooms are baking, toast the buns and stir the curry paste, 2 tbsp. boiling water and the sunflower oil into the mayonnaise in a small bowl. 5 If using, turn the avocados into avocado roses following the instructions on p.11. 6 Arrange the mushrooms, guacamole, curried mayonnaise and buns, along with the avocado roses if you’re using them, on a counter or table to make your own DIY Portobello Burger Bar, as seen in the photo.
DINNER
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