Avocado & Pulled Mushroom Veggie Burger
Not another mushroom burger your vegetarian patrons will cry, and you will grin with satisfaction and decry "that's right, this isn't another mushroom burger!" Say sayonara to rubbery, watery mushrooms because the star of this burger is the delightfully smokey, pulled mushrooms perfectly complimented by our new Veggie burger patty and lashings of mashed avocado.
Ingredients
- Angel Bay Gourmet Veggie Burger Patties
- Avocado, mashed
- Red Onion, sliced
- Gherkins
- Lettuce
- 2 Tbsp Mayonnaise
- 2 Tbsp Mash Avocado
- Brioche Burger Bun
- Pulled Mushrooms
- 4 x large Portobello Mushrooms
- 1 Onion, diced
- 2 Tbsp Olive Oil
- 1 Tbsp Tomato Puree
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 Tbsp Maple Syrup
- 2 Tbsp Balsamic Vinegar
- Salt and Pepper
Method
Preheat your oven to 180°C. Prepare the pulled mushrooms by combining all the mushroom ingredients in a bowl. Add the mushrooms last, making sure they're heavily covered in sauce. Place evenly spaced on a baking tray and bake for 45 mins, turning a few times whilst cooking. Once finished, allow to stand for a few minutes before gently pulling apart with a fork.
Mash avocado in a small bowl, seasoning with salt and pepper to taste.
To create the avocado mayonnaise, add the mayonnaise and 2 tbsp of the mashed avocado in a separate bowl. Whisk together.
Cook your Angel Bay patties according to the pack instructions.
To assemble your burger, place the pulled mushrooms on the bottom bun topped with a healthy layer of mashed avocado. Add the Veggie Patty, red onions and lettuce. Slather avocado mayonnaise on the top bun, place on top of the burger tower and serve. Bon appetite!