Portobello Mushroom Burger

There's nothing quite like a finger lickin' juicy burger. Try this adventurous recipe with a delicious bombay patty loaded with fresh veggies and nestled between roasted portobello mushrooms.

Serves: 4

Total Prep and Cook Time: 30 mins

Vegan | Gluten Free | Dairy Free

Turban Tips

For a healthier option, brush the patties with preferred baking oil and bake at 180 degrees for 7 minutes on each side.

INGREDIENTS

1 box Turban Chopsticks Mini Bombay Burgers
400g of plant based protein or grated veggies
1 onion diced
1 cup of warm water
8 portobello mushrooms
Spinach leaves
Alfalfa sprouts
Pickle, sauerkraut or kimchi
Tomato sauce or chutney

METHOD

Preheat oven to 180 degrees. Remove the tops from the portobello mushrooms and drizzle with olive oil or preferred baking oil on both sides and bake for 10-12 minutes until tender.
Add the Mini Bombay Burger packet mix into a bowl with 1 cup of warm water and stir well. Add diced onion, pork or your choice of protein/grated veggies and mix together.
Roll into patties or spoon into fry pan. Fry on each side for 3-4 minutes until golden brown.
Serve patties on portobello mushroom bun and top with fresh spinach, alfalfa sprouts, pickles and your favourite tomato chutney or sauce.

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