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Sticky chipotle shredded shroom burger recipe

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Whether you’re a lifelong vegan or just looking for inspo, this EPIC burger from vegan burger development chef, Elly Smart, is bound to make your mouth water. With sticky shredded oyster mushrooms, smoky cheese-alternative and a crunchy coriander and lime slaw, this dish is hard to beat. See method

Serves 4
Takes 40 mins
669 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

4 x 150g packs Tesco Finest oyster mushrooms
2 tbsp smoked paprika
2 tsp garam masala
4 tbsp vegetable oil
4 tsp chipotle paste
2 tsp soy sauce
2 tsp agave

For the coriander and lime slaw

¼ white cabbage, finely sliced
½ red onion, finely sliced
2 small rainbow carrots, julienned
juice of 1 lime
2 tbsp vegan mayo
15g fresh coriander, leaves picked, stalks and leaves chopped

For the chimichurri sauce

small handful fresh oregano, leaves picked and finely chopped
small handful fresh parsley, leaves picked and finely chopped
small handful fresh coriander, leaves picked and finely chopped
3 tbsp olive oil
1 tbsp red wine vinegar
½ red chilli, deseeded and chopped
2 garlic cloves, minced

For the chipotle mayo

6 tbsp vegan mayo
2 tsp chipotle paste

To serve

handful grated vegan cheese
4 vegan brioche buns
handful sliced gherkins

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2780kj
669kcal 33%
Fat
51g 72%
Saturates
5g 27%
Sugars
16g 18%
Salt
1.8g 29%

of the reference intake
Carbohydrate 41.9g Protein 7.7g Fibre 7.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Pull the oyster mushrooms apart into fine strips and add to a baking tray with the smoked paprika, garam masala and oil. Season with a little salt and pepper. Mix together with your hands and bake for 15 mins.
Meanwhile, mix all the slaw ingredients in a large bowl with a pinch of salt. In separate bowls, mix the chimichurri sauce ingredients together and the chipotle mayo ingredients together. Set all three bowls aside until ready to serve.
Mix the chipotle paste, soy sauce and agave together in a small bowl. Remove the mushrooms from the oven, pour over the spicy sauce, mix well, then return to the oven for another 8 mins.
When the mushrooms are cooked, split into four mounds on the baking tray and add a sprinkle of vegan cheese on top of each. Return to the oven for 2 mins to melt the cheese.
Assemble the burgers by toasting the buns, adding some chipotle mayo to the bottom, a handful of slaw and the chipotle mushrooms. Finish with the chimichurri sauce and gherkins on top, add a little more chipotle mayo to the top bun and serve immediately.

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