Ingredients
- For the burgers
- 2 (wholemeal) burger buns
- 4 Portobello mushrooms
- 1 tbsp light miso paste
- 1 tbsp sesame oil
- 1 tbsp Sriracha
- Coarse Sea salt
- Pepper
- For the coleslaw
- 100 g red cabbage (or Chinese cabbage or pointed cabbage)
- 1 carrot
- ½ chilli pepper
- ½ spring onion
- For the dressing
- Fresh coriander
- 1 tsp ginger, grated
- 1 ½ tbsp sesame oil
- 11/2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp lemon juice
- 1 tsp tahini
- Salt and pepper
- For the edamame pea-wasabi purée
- 100 g edamame, cooked
- 100 g peas, cooked
- ½ tsp wasabi
- 1 tsp light miso paste
- 1 tsp lemon juice
- 50 ml oat drink
- Salt and pepper
- For the toppings
- Radish
- Salad
- Cucumber
- Sriracha mayo
- Sesame
Instructions
The coleslaw
- Cut cabbage into fine strips, carrots into fine sticks, spring onion and chilli pepper into fine rings.
- Put the cut vegetables in a large bowl and set aside.
- Mix all the ingredients for the dressing in a small bowl and add to the chopped vegetables. Stir, add salt and pepper.
The burgers
- Clean the portobello mushrooms and remove the stems.
- Whisk the miso paste, sesame oil and Sriracha in a small bowl to make a creamy marinade. Season to taste with salt and pepper.
- Brush the mushrooms with the marinade on both sides and grill on the barbecue for 10 – 12 minutes until golden brown.
The Edamame Pea Wasabi Purée
- Put all the ingredients in a bowl and, using a potato masher or a hand blender, blend the ingredients into a purée. Season to taste with salt and pepper.
The finish
- Slice the rolls open and toast on the grill for 2 – 3 minutes until golden brown.
- Spread the inside of the buns with the wasabi purée and top with the grilled portobello mushrooms and coleslaw. Top with cucumber slices, lettuce, radishes and sesame seeds as desired and finish with a Sriracha mayo.
Recipe & picture: Anne-Sophie Hoffmann
