Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Sticky chipotle shredded shroom burger recipe

Sticky chipotle shredded shroom burger recipe

8 ratings

Created by The Tesco Real Food team

Whether you’re a lifelong vegan or just looking for inspo, this EPIC burger from vegan burger development chef, Elly Smart, is bound to make your mouth water. With sticky shredded oyster mushrooms, smoky cheese-alternative and a crunchy coriander and lime slaw, this dish is hard to beat. See method

Ingredients

  • 4 x 150g packs Tesco Finest oyster mushrooms
  • 2 tbsp smoked paprika
  • 2 tsp garam masala
  • 4 tbsp vegetable oil
  • 4 tsp chipotle paste
  • 2 tsp soy sauce
  • 2 tsp agave

For the coriander and lime slaw

  • ¼ white cabbage, finely sliced
  • ½ red onion, finely sliced
  • 2 small rainbow carrots, julienned
  • juice of 1 lime
  • 2 tbsp vegan mayo
  • 15g fresh coriander, leaves picked, stalks and leaves chopped

For the chimichurri sauce

  • small handful fresh oregano, leaves picked and finely chopped
  • small handful fresh parsley, leaves picked and finely chopped
  • small handful fresh coriander, leaves picked and finely chopped
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ red chilli, deseeded and chopped
  • 2 garlic cloves, minced

For the chipotle mayo

  • 6 tbsp vegan mayo
  • 2 tsp chipotle paste

To serve

  • handful grated vegan cheese
  • 4 vegan brioche buns
  • handful sliced gherkins
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2780kj
    669kcal     33%

  • Fat

    51g 72%

  • Saturates

    5g 27%

  • Sugars

    16g 18%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 41.9g Protein 7.7g Fibre 7.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Pull the oyster mushrooms apart into fine strips and add to a baking tray with the smoked paprika, garam masala and oil. Season with a little salt and pepper. Mix together with your hands and bake for 15 mins.
  3. Meanwhile, mix all the slaw ingredients in a large bowl with a pinch of salt. In separate bowls, mix the chimichurri sauce ingredients together and the chipotle mayo ingredients together. Set all three bowls aside until ready to serve.
  4. Mix the chipotle paste, soy sauce and agave together in a small bowl. Remove the mushrooms from the oven, pour over the spicy sauce, mix well, then return to the oven for another 8 mins.
  5. When the mushrooms are cooked, split into four mounds on the baking tray and add a sprinkle of vegan cheese on top of each. Return to the oven for 2 mins to melt the cheese.
  6. Assemble the burgers by toasting the buns, adding some chipotle mayo to the bottom, a handful of slaw and the chipotle mushrooms. Finish with the chimichurri sauce and gherkins on top, add a little more chipotle mayo to the top bun and serve immediately.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.