Portabello Burger

Portobello mushrooms are huge in size, juicy and meaty in texture and have an umami flavour. It's the perfect one-ingredient patty to make a mind-blowing burger jam-packed with flavours and different textures. This crunchy and spicy patty is drenched with a thick blue cheese dip to hint at a sharp cheesy flavour that pairs well with the mushroom's earthy flavour. This burger is made for your backyard BBQ party and will be the party's star!

Serves: 4

Ingredients

Patty

4 Portabella mushrooms

1 cup Breadcrumbs

1 cup Flour

2 beaten Eggs

2 tsp Peri-peri powder

2 tsp Garlic powder

2 cups Sunflower oil

Blue Cheese Dip

⅓ cup Mayonnaise

⅓ cup Sour cream

¼ cup Blue cheese

1 minced Garlic clove

1 ½ tsp Lemon juice

Salt to taste

Pinch of Black pepper

Coleslaw

¾ cup Coleslaw mix

¼ cup Mayonnaise

1-2 tsp Balsamic vinegar

2 tbsp Thousand island dressing

2-3 drops Tabasco

Pinch of Salt

4 Brioche buns

Method

Step 1- Patty

Wash and pat dry the portabella mushrooms. Add breadcrumbs, peri-peri powder and garlic powder to a bowl and mix well. Sift flour in a separate bowl and keep aside.

Step 2

Once the mushrooms are dry, dip them in flour, shake the excess off, dip them in the egg wash and then in the breadcrumbs. Add oil to a deep bottom heavy pot and place on high heat. Once hot, add the patties and fry till golden brown.

Step 3- Blue Cheese Dip

Add mayonnaise, sour cream, minced garlic, lemon juice, blue cheese, salt and pepper to a bowl with a whisk and mix till smooth.

Step 4- Coleslaw

Add coleslaw mix, mayonnaise, balsamic vinegar, thousand island dressing, tabasco, and salt with two forks, toss the veggies and mix till wholly covered in dressing.

Step 5- Assembly

Toast the brioche bun and add a generous serving of coleslaw to the base bun. Then add the deep-fried mushroom patty. Add 2-3 tbsp spoons of blue cheese dip and place the top bun on top. Serve hot with a side of fries.

Tips

1. Make sure to completely dry the mushrooms before adding them to the flour.

2. Sift the flour before to avoid any lumps of flour.

3. You can season the breadcrumbs with salt if necessary.

4. You can use any vegetable oil to deep fry.

5. Only add the mushrooms to the oil when it’s hot. To check if the oil is hot, add a wooden spatula and see if the oil bubbles around it.

6. You can adjust the amount of lemon juice in the blue cream dip according to taste.

7. You can make the coleslaw spicier by adding more tabasco.