Pulled Mushroom Stacked Burgers

Vegan guests mean amazing vegan food and this recipe is a cracker and one that ANYONE (vegan or non-vegan) will absolutely love. The mushrooms soak up so much of the flavour of this marinade, plus the BBQ adds another layer and dimension to the whole burger giving it that serious BBQ taste!

Prep: 15 minutes - Cook: 15 minutes - Serves: 6 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

1.5kg a mixture of mushrooms (portobello, king, oyster, enoki, Swiss brown), torn into large pieces
2 tablespoons extra virgin olive oil
1 tablespoon smoked paprika
3/4 cup BBQ sauce
3 tablespoons vegan mayonnaise
½ head cabbage, finely shredded
2 medium Lebanese cucumbers, peeled into ribbons
½ cup dill fronds, finely chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
4 burger buns, slice in half and toasted if you like

Method

Step 1. Preheat BBQ to high. Place the mushrooms into a larger bowl and massage in the oil, smoked paprika and a good pinch of salt. Place the mushies on the preheated grill; cook, tossing the mushrooms until brown and crisp. Remove the mushrooms to a bowl with the BBQ sauce and mix well to combine. Set aside for serving.

Step 2. In another bowl, add the cabbage, cucumber, salt, pepper and the mayonnaise. Toss well to combine.

Step 3. Fill each burger bun with the slaw and BBQ pulled mushrooms. Serve warm.