Portobello Mushroom Jerk Burger
baking dish, knife, bowl, griddle pan
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Step 1/ 9
- 2 portobello mushrooms
- baking dish
Peel and lightly score the portobello mushrooms then place them into a baking dish.
Step 2/ 9
- 1½ tbsp jerk seasoning paste
- 2½ tbsp light soy sauce
- ½ lime
In a small mixing bowl, mix together the jerk seasoning paste, the zest and juice of the lime and the soy sauce.
Step 3/ 9
Brush or spoon the jerk paste mixture over the mushrooms, making sure they’re well-coated. Let them marinate as long as you can.
Step 4/ 9
- ½ red onion
- 50 g red cabbage
- 1 carrots
Finely slice the red onion, shred the red cabbage, peel and grate the carrots and chop the cilantro (including stalks).
Step 5/ 9
- 1½ tbsp olive oil
- griddle pan
Pre-heat a griddle pan over a high heat and add the olive oil. When the pan is hot place the mushrooms into the pan, top-side down and grill them for 15 minutes. Pressing them down and flipping them from time to time.
Step 6/ 9
- 2 tbsp mayonnaise
While the mushrooms are cooking, mix together the slaw ingredients in a small mixing bowl with the mayonnaise.
Step 7/ 9
- ½ grapefruit (for garnish)
- 1½ tbsp walnuts (for garnish)
Peel and segment the grapefruit and chop the walnuts. Set aside until ready to build the burger.
Step 8/ 9
When the mushrooms are tender, lightly charred and meaty, serve them right away with the garnishes (or those of your choosing).
Step 9/ 9
- 2 tbsp barbecue sauce (for garnish)
- 2 burger buns
Toast the burger buns, then add a tbsp of mayonnaise to the bottom bun, then a spoonful of the slaw, the mushroom, walnuts, grapefruit segments and add the BBQ sauce to the top bun.
Enjoy your meal!