Portobello Mushroom Jerk Burger
baking dish, knife, bowl, griddle pan
- 2 portobello mushrooms
- baking dish
Peel and lightly score the portobello mushrooms then place them into a baking dish.
- 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.
Brush or spoon the jerk paste mixture over the mushrooms, making sure they’re well-coated. Let them marinate as long as you can.
- 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).
- 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.
- 2 tbsp mayonnaise
While the mushrooms are cooking, mix together the slaw ingredients in a small mixing bowl with the mayonnaise.
- 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.
When the mushrooms are tender, lightly charred and meaty, serve them right away with the garnishes (or those of your choosing).
- 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.