Recipe Portobello Mushroom Burgers with Native Pesto
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You’ve probably tried a portobello burger at some point or another (nature’s patties, right?) but have you tried one that used miso paste in the marinade? And with a vibrant creamy pesto and tang of pickled onions?
You will need
Serves 4
- 4 portobello mushrooms
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon miso paste
- 1 tablespoon parsley, chopped
Native pesto
- 1/2 cup toasted pine nuts
- 2 cups fresh basil
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, roasted
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 1 teaspoon maple syrup
- 1 teaspoon Bunya nut powder*
Pickled onions
- 1 red onion, thinly sliced
- 1/4 raw beetroot, chopped into two pieces
- 1 cup water medium to hot water
- 1/2 cup white vinegar
- 1 tablespoon raw sugar
- 1 teaspoon salt
To serve
- 4 burger buns
- Lettuce mix
- Vegan mayonnaise
Recipe: Koori Kitchen / Georgia Smith
Directions
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Step 1
Preheat the oven to 180 degrees. Once hot, add 2 whole garlic cloves on a baking tray and bake for 15 minutes. This will be for the pesto.
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Step 2
In a bowl mix the miso paste, olive oil, minced garlic and parsley to create a paste. Coat the mushrooms whole with this paste, then place in the refrigerator in a covered bowl.
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Step 3
In a high speed blender or food processor, add all the pesto ingredients – including the roasted garlic that we roasted earlier. Blend on high for 2 minutes until it creates a nice green paste.
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Step 4
For the pickled onions: place the sliced onions into a jar and push down so they are crammed in. Add the hot water, vinegar, salt, sugar and beetroot and stir until all ingredients are combined. Place a lid on top and refrigerate for 30 minutes.
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Step 5
On a baking tray or small baking dish, place the marinated mushrooms on and then roast in the oven for 40 minutes.
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Step 6
Once the mushrooms are cooked, assemble your burgers with vegan mayonnaise, lettuce, mushroom, pesto and the pickled onions. Enjoy!
Hot tip!
*The Bunya Nut powder is optional but gives it a nice flavour. We buy ours from Essences of the Australian Bush.
Recipe: Koori Kitchen / Georgia Smith
