As soon as the weather gets warmer, the burgers and sausages are on the BBQs. My vegan mushroom burgers are the perfect meat-free alternative to a summer favourite.
This portobello mushroom burger recipe is juicy, meaty, and topped with spicy salsa for that extra kick.
These veggie burgers are easy to make in 10 minutes, bursting with goodness and make a great beef alternative that even a meat lover would enjoy.
1 burger bun
1 portobello mushroom
1 tbsp of olive oil
salt and pepper
1 tsp of harissa
1 pinch of alfalfa sprouts
1 peach, finely chopped
1/2 scotch bonnet chilli minced or 1 tsp of chilli flakes
1/2 lemon or lime juiced
2 tbsp of chopped coriander
Firstly heat a griddle pan or the bbq to high heat.
Add the olive oil and fry the mushroom on both sides with some salt and pepper until charred.
Slice open the burger bun and smear on the harissa paste, top with the salsa, mushroom, avocado and sprouts, then dig in.