Smoked Mushroom Burger (Plant-Based)

Smoked Mushroom Burger (Plant-Based)

A protein rich burger with some healthy cauliflower bites. Smokey, saucy and substantial.

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SERVES 4

To serve 2, use 1 pack of Smoked Mushrooms and halve the other ingredients

INGREDIENTS

2 x 200g Darling Fresh Smoke Haus Smoked Whole Mushrooms

4 Sourdough buns

1 large red capsicum or roast capsicum that has been already prepared

1 red onion

4 springs of thyme

½ block of vegan haloumi

2 handfuls of Baby rocket

2 tbsp extra virgin olive oil (evoo)

Homemade Tomato Sauce – see Smoked Wings Recipe

1 head of cauliflower

2 tsp sumac

1 tbsp onion powder

2 tsp pepper

2 large pinches of salt

METHOD

Cauliflower bites

Preheat oven to 220°C. Cut the cauliflower into small florets and then steam until tender – about 5 minutes. Remove from the steamer then toss through the seasoning of sumac, onion powder, salt and pepper. Transfer to an oven tray and bake for about 15 minutes until golden. 

Roast Capsicum - Oven

Using the oven grill, cut the capsicum in half from top to bottom, remove seeds and place on an oven tray with skin side up. When the skin has blackened – within 2-3 minutes remove from the oven and place in a bowl and cover with a plate or cling wrap. Allow to steam for at least 5 minutes – this will make it easier to peel. Once steamed remove and peel off as much skin as you can and cut into shapes that will fit nicely onto your burger. 

Roast Capsicum - Gas

Place the whole capsicum over the flame and turn regularly until all the skin is blackened. Place in a bowl and cover with a plate or cling wrap. Allow to steam for at least 5 minutes – this will make it easier to peel. Once steamed remove and peel off as much skin as you can and cut into shapes that will fit nicely onto your burger. 

Slice the onion thinly and place into a pan over medium heat with the evoo and thyme leaves that has been stripped from the stalks. Continue to cook until softened and starting to caramelise – up to 10 minutes. 

Cut the haloumi into ½ cm sections and put into a hot pan with a tbsp of evoo and grill on both sides until bubbly and golden. 

Heat the smoked mushrooms according to the instructions.

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