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Portobello Mushroom Burger with Roasted Wasabi Sprouts

This Portobello Mushroom Burger sings with juicy five-spice rubbed mushrooms, roasted sprouts and wasabi oil on an easy charcoal bun.
Course Lunch/Dinner
Cuisine Vegan Burgers
Keyword vegan mushroom burger
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 45 minutes
Servings 6
Calories 515kcal

Ingredients

Charcoal Burger Bun

  • 205 grams all-purpose or unbleached all-purpose flour
  • 295 grams strong flour (bread flour)
  • 2 ¼ tsp active instant yeast
  • 2 tbsp raw suagr
  • ¼ tsp sea salt
  • 200 ml warm water 37- 39 degrees C
  • 2 tsp food grade activated charcoal
  • cup / 80ml almond or soy milk room temperature
  • 3 tbsp aquafaba
  • 2 tbsp coconut oil solid but soft
  • 2 tbsp dairy-free milk
  • 1 tbsp maple syrup

Portobello Mushrooms

  • 6 palm size portobello mushrooms wiped clean with a cloth
  • 2 tbsp sunflower oil
  • ¼ tsp Chinese five-spice
  • 1 pinch sea salt

Roasted Sprouts with Wasabi Oil

  • 3 cups Baby Brussels sprouts
  • 2 tbsp sunflower oil
  • 1-2 tbsp mirin
  • 1-2 tsp wasabi paste

To serve

  • vegan mayonnaise
  • wasabi pea sprouts or bean sprouts

Instructions

  • To prepare the burger buns, place the flours, yeast, sugar, salt and charcoal in a large bowl and stir to combine. In a separate bowl, whisk together the warm water, milk and aquafaba before adding it to the dry ingredients. 
  • Stir with a large spoon until most of the mixture comes together before tipping the dough out on to a clean work surface. It will be floury, don't worry. Begin kneading the dough bringing together all the loose bits as you go. Knead for 3-4 minutes before adding a tablespoon of the coconut oil and working it through (I flour my hands because the dough get a little slippery here). Continue kneading for 2 minutes before adding the second tablespoon of coconut oil and a dash more flour if required. Knead the dough for another 5 minutes or until it is shiny and smooth. 
  • Form the dough in to a ball and place it in a large, lightly greased bowl. Cover the bowl with cling wrap or a clean kitchen towel and set it in a warm room to proof for 1.5 - 2 hours and double in size. 
  • When the dough has doubled in size, tip it out on to your work bench and knock it down. Divide it in to even size portions (I measured out 8 portions weighing 108 grams each) and roll them in to ball-shape buns. Place the buns on a lined baking tray with a good space between and rest them again, covered, for 45 minutes. 
  • Preheat the oven to 205 degrees C (400 degrees F). Combine the maple syrup and dairy-free milk in a bowl and brush over each bun before placing them in the oven for 13 - 15 minutes. Remove the buns from the oven and brush with more glaze and set aside. 
  • To prepare the mushrooms, heat the oven to 180 degrees C (356 degrees F). Combine the oil and Chinese five spice with the sea salt and whisk in a bowl. Lay the mushrooms on a lined roasting tray and brush with the oil mixture on both sides and set aside.
  • For the sprouts, remove the out layer and base of the sprout and finely slice the rest. Lay them out on a lined roasting tray and drizzle with tiny amount of oil and season with a little salt. Place both the mushrooms and the sprouts in the oven and roast for around 15 minutes, turning the mushrooms half-way through. When ready the mushrooms should be cooked through and the sprouts beginning to toast around the edges. 
  • While the vegetables are roasting, whisk the wasabi, mirin and sunflower oil in a bowl. 
  • Remove the vegetables from the oven and transfer the sprouts to a bowl while still warm. Add a few spoons of the wasabi oil and either massage it through or stir with a spoon. Taste and add more oil if needed. 
  • To assemble the burger, cut the bun in half and add a good dollop of vegan mayonnaise to the base. Top with a mushroom followed by a small handful of the fresh green sprouts. Finish with a large spoon of the wasabi sprouts and top with the other bun half.  Repeat with the remaining burgers. 

Notes

Mirin is a Japanese rice wine available in the Asian section of most supermarkets. 
I have measured the flours in grams for precision's sake. 

Nutrition

Calories: 515kcal | Carbohydrates: 74g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Sodium: 173mg | Potassium: 439mg | Fiber: 3g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 1.7mg | Calcium: 44mg | Iron: 2.4mg