@bosh.tv: 🍄 CHIPOTLE PULLED MUSHROOM BURGERS WITH SMASHED PEA GUAC 🌿 This is the only burger recipe you need this Summer. Juicy chipotle-spiced mushrooms, creamy smashed pea guac and crunchy slaw all stacked in a soft brioche bun. It’s minimal effort but tastes banging. Perfect for sunny weeknights☀️ INGREDIENTS (Serves 4) Mushrooms:
500g oyster mushrooms
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
2 tsp smoked paprika
½ tsp cayenne pepper
1 tsp ground coriander Chipotle Sauce:
6 tbsp ketchup
2 tbsp chipotle paste
3 tbsp soy sauce
½ tbsp Henderson's Relish
3 tbsp maple syrup
3 tbsp water Slaw:
½ red cabbage
1 carrot
1 tsp Dijon mustard
2 tbsp vegan mayo Smashed Pea Guac:
150g frozen peas
1 avocado
10g fresh coriander
1 lime (zest + juice)
1 tsp chilli flakes To Serve:
4 brioche burger buns HOW TO MAKE IT 1️⃣ Roast the Mushrooms:
Tear mushrooms into thin strips. Toss with olive oil, garlic powder, onion powder, paprika, cayenne, ground coriander, salt and pepper.
Spread onto lined trays and roast at 200°C for 15 mins. 2️⃣ Make the Sauce:
Mix ketchup, chipotle paste, soy sauce, Henderson’s Relish and maple syrup. Add water to loosen.
Pour over mushrooms, toss to coat, then roast for another 8 mins until sticky and caramelised. 3️⃣ Slaw Time:
Finely shred the cabbage and julienne the carrot. Mix with Dijon mustard and vegan mayo until fully coated. 4️⃣ Smashed Pea Guac:
Cover peas with boiling water to defrost, then drain.
Roughly chop avocado, pick coriander leaves, zest + juice the lime.
Mash or pulse everything in a food processor until chunky. Season to taste. 5️⃣ Build Your Burgers:
Toast brioche buns if you like.
Pile in the chipotle mushrooms, top with slaw and a spoon of smashed pea guac. Quick, flavour-packed and made for al fresco dinners ☀️💚

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Tuesday 24 June 2025 08:56:52 GMT