Pulled portobello mushroom burgers
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Pulled portobello mushroom burgers
Take your veggie BBQ to the next level with these pulled portobello mushroom burgers. Pile into brioche buns with a mustard slaw and a sweet and smoky bourbon sauce for the ultimate lick-your-lips feast
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
715Kcal
Fat
35gr
Saturates
13gr
Carbs
74gr
Sugars
43gr
Fibre
10gr
Protein
17gr
Salt
1.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 750g large flat portobello mushrooms
- 1 tbsp rapeseed oil
For the bourbon barbecue sauce
- 100g dark brown sugar
- 100g tomato ketchup
- 4 tbsp apple juice
- 3 tbsp bourbon
- 1 tbsp Worcestershire sauce or Henderson’s Relish (vegetarian alternative to Worcestershire sauce)
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- pinch of chilli flakes
For the mustard slaw
- 1⁄4 white cabbage, finely shredded
- 1⁄4 red cabbage, finely shredded
- 1 large carrot, grated
- 150g light mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp pickle juice (see below)
To serve
- brioche burger buns
- 30g soft butter
- sour pickled cucumber slices (reserve 1 tbsp of the juice for the slaw – see above)
Step by step
Get ahead
The barbecue sauce can be made several hours beforehand; prep the slaw up to 2 hours ahead.
- For the bourbon sauce, put all the ingredients in a saucepan and stir to combine. Place over a medium heat until it comes to a simmer, then reduce the heat and simmer gently for 10-15 minutes, until thickened. Season to taste and set aside to cool completely.
- For the slaw, toss all the vegetables together in a bowl. Add the mayo, mustard and pickle juice and toss to combine. Season to taste.
- Heat the barbecue for direct cooking (coals spread out evenly). Brush the mushrooms with the oil and barbecue for 8-10 minutes, turning occasionally. Halve the brioche buns and butter them. Toast, cut-and-buttered side down, for a minute until starting to char.
- Remove the mushrooms from the barbecue and shred or slice. Put in a bowl and mix with enough of the barbecue sauce to richly coat them.
-
Pile the mushrooms onto the burger bun bases and top with slaw and a few slices of pickled cucumber. Top with the bun lids and serve.How to make it veganUse Henderson’s Relish instead of Worcestershire sauce, and serve the pulled mushrooms in regular rather than brioche burger buns and spread with vegan ‘butter’ before toasting. Use a vegan mayo for the slaw dressing.
