Smokehouse Pulled Mushroom 'Meat' Burgers

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1pcs spring onion
• 250g mushroom meat
• 25g maple syrup
• 10g smoky barbecue seasoning
• 20ml worcestershire sauce
• 2pcs white bread rolls
• 15ml olive oil
• 10ml white wine vinegar
• 5ml dijon mustard
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline (see Kitchen 101). Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion. Preheat the grill to high.
2. Step 2 — Cook mushroom meat
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 4-5 mins until browned and crisp. Add the maple syrup, barbecue seasoning, 2 tsp worcestershire sauce* and 1½ tbs water and cook, stirring, for 30 secs or until combined.
3. Step 3 — Toss slaw
   While the mushroom meat is browning, combine 2 tsp olive oil, 2 tsp white wine vinegar and 1 tsp dijon mustard in a large bowl and season with salt and pepper. Add the cabbage and carrot and toss to combine.
4. Step 4 — Toast rolls
   Halve the rolls. Put on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.
5. Step 5 — Serve up
   Spread the rolls with 2 tbs mayonnaise, then fill with some of the slaw and the mushroom meat mixture. Sandwich with the tops. Divide the remaining slaw among plates and scatter with the spring onion. Serve the mushroom 'meat' burgers with the slaw and enjoy!
6. Step 6 — Kitchen 101
   Get super-thin cabbage with a mandoline, or use slow, fine strokes with a large sharp knife. The result is perfect for slaw – light, crisp and easy to eat!

Allergens

Sulfit, Eier, Sojabohnen, Gluten, Wheat