Portobello Mushroom Burgers with Native Pesto Recipe
Show more
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
-
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.
-
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.
-
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.
-
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.
-
Step 5
On a baking tray or small baking dish, place the marinated mushrooms on and then roast in the oven for 40 minutes.
-
Step 6
Once the mushrooms are cooked, assemble your burgers with vegan mayonnaise, lettuce, mushroom, pesto and the pickled onions. Enjoy!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
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
