Portobello Burger ‘Bar’ with Guacamole & Curried Mayo

FUNKY FUNGI BURGER

These veggie superfood burgers are so delicious that this recipe makes a double batch of them. You can have extra as seconds or leftovers. Once you’ve tasted them, you’ll thank us. So that’s four avocado ‘buns’ and six burger patties. If you wish you can also use storebought burger patties instead.

INGREDIENTS

Vegetable oil 4 avocados Sushi vinegar Toppings (optional): cheese (vegan), 1 sliced tomato, 4 slices of red onion, 4 gherkin slices, lettuce, crispy fried onions, etc. To garnish: sesame seeds

For the burger patties: 400g button or mixed mushrooms, roughly chopped 2 garlic cloves, peeled and grated 1 red onion, roughly chopped 100g plain oats 1 tbsp. miso paste, to taste 1 400g can black beans (±265g drained) Sea salt and pepper

METHOD

1 To prevent the mushrooms from having a rubbery texture, heat a wok or skillet on high heat and fry them in a bit of oil until crispy and golden brown, ±10 minutes. Add the garlic and onion and cook for another 3 minutes, then remove from heat. 2 While the mushrooms are cooking, put the oats in the food processor and pulse until fine and more or less the consistency of flour. 3 Add the mushroom mixture and miso paste to the oats in the food processor . Pulse until the mixture is well combined and resembles minced meat. 4 Add the drained black beans and pulse a few times more until you have a coarse dough–don’t overmix. Taste and adjust the miso, salt and pepper to your liking . 5 Form the dough into 6 burger patties, cover and refrigerate for ±30 minutes. For the tahini curry sauce: 3 tbsp. tahini 20ml boiling water 2 tbsp. ginger syrup (a reduction of fresh ginger, water and sugar) 1 tsp. curry powder 1 tsp. turmeric Sea salt and pepper

EQUIPMENT NEEDED

Food processor Skewers

6 To make the tahini curry sauce, combine the tahini paste in a small bowl with the boiling water and stir until it becomes smooth and creamy. Add the other ingredients and season to taste. 7 Fry the burgers on medium heat in a pre-heated wok or skillet with some vegetable oil. Cook until brown and crispy, turning halfway through. 8 To make the avocado buns, cut the avocados in half horizontally rather than lengthwise as you usually would. Carefully remove the pits and the skins and a small piece from the base (the bigger end) of the avocado so you can stand it upright. Brush the avocados with sushi vinegar to prevent discoloration and give them extra flavor. 9 Fill the bottom half of the avocado that used to hold the pit with tahini curry sauce. Carefully place the burger and garnishes of your choice on top, then cover with the remaining half of the avocado ‘bun’. Sprinkle with sesame seeds and insert a skewer for stability. Serve with extra sauce on the side.

MAKES 6

BURGERS