It’s the first day of Spring in Australia which means it’s time to get out the barbeque recipes! YAY! I’ve loved this portobello mushroom burger for a while. It’s just taken me a good bloody year to type out the recipe.
I have to admit that I feel like the worst blogger in the world. I’ve been active on social media, like Instagram and Facebook, but I haven’t been able to create any new recipes for my blog. I’m sorry. But there are some good reasons for my absence!
- I am finalising my recipe e-book and will be launching it in the next few weeks! The recipes in the e-book are pretty special and I’ve tested each recipe a whopping 5 times!
- I’ve been planning things for my stall at Canberra’s Living Green Festival. It will be epic so come and say hi!
- I’m planning to host a few events in Canberra over Spring. This will probably include an ebook launch, a cake decorating workshop and a raw food basics workshop!
- Oh and you know, I’ve also been churning away with my cake business providing cakes to businesses and customers every week. I love it, but gotta pay the bills, you know?!
- I’m recovering from a bad wrist injury. I’ll tell you more in another post!
Once I get my e-book out of the way, I will be able to blog more frequently. There are a million recipes that I haven’t been able to include in the e-book, so you will see them here!
But first, BURGER!
This burger is ridiculously epic. Mushrooms instead of buns. Zucchini fritters as your pattie. A ridiculous amount of rainbow veggies. The burger can be as small or big as you like.
To be honest, I had to eat this burger in little bits. The burger was too big for my hands so there was no chance of me biting into it. But it’s just to demonstrate allll of the different layers/levels that you can have in a portobello mushroom burger.
- 1 zucchini, grated
- ¼ cup chickpea flour
- 1 tbsp nutritional yeast
- 1 tsp chia seeds, ground
- 1 tsp baking powder
- 4 field mushrooms (try to pick mushrooms that are around the same size)
- 1 red capsicum, deseeded
- 2 thick slices of purple sweet potato
- 2 thick slices eggpplant
- 2 thick slices beetroot
- 1 large tomato
- 1 clove garlic, crushed
- 4 kale leaves or other salad greens, as desired
- Preheat the oven to 180C. Line two baking trays with baking paper
- For the zucchini fritters: Add all ingredients to a bowl and using your hand, squeeze and mix mixture until the water has come out of the zucchini and the mixture has thickened. Shape into fritters and place onto one baking tray.
- Place mushrooms, potato, capsicum, eggplant and beetroot onto the second baking tray.
- Put both baking trays in the oven and bake for 15 minutes. Flip fritters and bake for another 5-10 minutes. Remove from oven and cool.
- Meanwhile, slice two thick pieces of the tomato for the burgers. Add the remaining tomato to a small saucepan with a dash of water and the crushed garlic. Simmer until the tomato forms a puree. Set aside and cool.
- Assemble burgers as desired and enjoy!