Vegan Portobello Mushroom & Avocado Burgers

Portobello Mushroom & Avocado Burgers

Portobello Mushroom & Avocado Burgers

(Serves 4)


1 lemon, juiced

1 rosemary sprig, leaves chopped finely

1 thyme sprig, leaves chopped finely

2 garlic clove, chopped

4 portobello mushrooms

1 avocado, seed and skin removed

1 cucumber, finely sliced

1 tomato, chopped

1 handful of parsley, finely chopped

handful of lettuce leaves

4 wholemeal sourdough buns

salt and pepper


For the marinade:

Add the chopped herbs and chopped garlic clove to the lemon juice from half a lemon. Add a pinch of salt and pepper. Rub the marinade over the mushrooms.

For the avocado salsa:

Finely chop another garlic clove and mash into the avocado. Squeeze in the juice of half a lemon, add the chopped tomato and chopped parsley, then add salt and pepper to make a chunky salsa.

Cook the mushrooms:

Heat a pan on a high heat and add a portobello mushroom. Cook for 5 minutes on each side. Add a little water and cook for a further 2 minutes. After another 5 minutes, turn over the mushroom, add a splash more water and cook for another 5 minutes. Spoon a little of the marinade on top from time to time. Turn the mushroom over after 5 minutes until soft.

Assemble the burger:

Slice one wholemeal sourdough bun in half. Top the base with some avocado salsa, top the avocado with some cucumber, add some lettuce leaves and add the portobello mushroom. Top with the lid and serve.

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