Portobello Mushroom Jerk Burger

Step 1/9

• 2 portobello mushrooms

• baking dish
• knife

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

• bowl

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
• cilantro

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!