Midsommar Portabello Mushroom Burger

Too few ratings

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
burger buns
100 g Midsommar sea salad from Nordic Oceanfruit
2 tbsp vegan mayonnaise
1 tsp horseradish
portobello mushrooms
garden cress (for garnish)
salt
pepper
olive oil (for frying)
parsley (for garnish)

Utensils

  • 1 fine grater
  • 1 bowl (small)
  • spoon
  • 2 frying pans
  • 1 plate (for serving)
  • Step 1/5

    • 1 tsp horseradish
    • 1 fine grater

    If using fresh horseradish, finely grate it so that you have 1 tsp. Pre-prepared horseradish is also ok!

  • Step 2/5

    • 2 tbsp vegan mayonnaise
    • 1 bowl (small)
    • spoon

    In a small bowl, stir the horseradish through the vegan mayo.

  • Step 3/5

    • portobello mushrooms
    • salt
    • pepper
    • olive oil (for frying)
    • 1 frying pan

    Meanwhile, gently heat the oil in a frying pan so as not to smoke it. Fry the mushrooms for a few minutes on each side and season to taste.

  • Step 4/5

    • burger buns
    • 1 frying pan

    Halve the burger buns and toast the insides in the same frying pan used to cook the mushrooms. Then, spread the horseradish mayo onto the bun halves.

  • Step 5/5

    • 100 g Midsommar sea salad from Nordic Oceanfruit
    • parsley (for garnish)
    • garden cress (for garnish)
    • 1 plate (for serving)

    Time to assemble! Put one mushroom on each bottom burger bun, top with Midsommar sea salad, and then the parsley, cress and any extra horseradish. Prepare to get messy and enjoy!

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