I’m so happy with this burger! I was sat at work all day today imagining making it and coming up with the recipe in my head. It was a great feeling to come home and put the theory into practice.
The crispy crunchy out coating compliments the succulent and juicy centre. Who would have thought that the humble mushroom could be used to make such a delicious “meaty” meal?
Portobello mushroom burger
Ingredients (makes 2):
- 2 x Portobello mushroom
- 2 x tbsp. gram flour
- 2 x tbsp. plain flour
- 2 x tbsp. water
- 1 x tsp bicarbonate of soda
- 2 x tsp apple cider vinegar
- 1 x tsp garlic powder
- 1 x tsp smoked paprika
- ½ x tsp cayenne pepper
- Salt and pepper to taste
- 2 x tbsp. breadcrumbs
- Carefully take the stalk out of the mushrooms and bake on a tray in the oven 180oC for 10 – 15 minutes (or until the mushroom starts leaking juice!)
- Whilst the mushrooms are cooking, whisk together the gram flour, plain flour, water, bicarb, apple cider vinegar, garlic powder, paprika, cayenne, salt and pepper. A thick, orangey-red batter should form.
- Take the mushrooms out of the oven and once cool enough to handle, pat dry with a bit of clean kitchen roll.
- Dip the mushroom in the batter until evenly coated. Then dip into the breadcrumbs until again evenly coated.
- Deep fry at 190oC for 5 minutes or until golden brown. You might want to flip the mushrooms over half way through.
- Drain and put on kitchen roll to absorb some of the oil.
- And serve!
I had mine on a bagel with a cabbage leaf, a slice of Violife cheese (I’m addicted) and a sauce I made by mixing vegan mayo with spring onions. Mmmmm!