Grilled Mushroom Burger
A perfectly grilled mushroom, with the perfect Dodo’s Delights accompaniments. Beetroot Relish and our red onion jam. A delicious vegan-friendly meal.
Vegetarians and vegans have long known the power of the mushroom. The big flavour of the portobello has often been used as a substitute for the common beef burger patty. Bought fresh and treated simply, these big mushrooms are delicious on a fresh toasted bun with carefully selected toppings. When designing our menu for Dodo’s Dining Room and the Mona Castle Hotel we knew we needed a great, traditional burger option that was also vegan and now it’s a highlight of the Dodo’s Delights cafe menu.
We naturally chose the portobello mushroom, sourced fresh every morning from the nearby Footscray Market on a bun freshly baked at the local bakery. Next, we needed our toppings. Wilted spinach sits beautifully beneath the mushroom ‘patty’ and adds texture and fresh flavour to the burger. Dodo’s homemade caramalised onions add sweetness to the earthy notes of the mushroom. The final touch is from our range, the delicious Beetroot Relish.
Dodo’s Beetroot Relish is a feature of this vegan burger, the earthy flavour of the beetroot is strong but the apple and brown sugar mixed throughout the cooking process extends the taste across the palate.
This burger is really simple to make but will result in a delicious, hearty, vegan dinner. Treat the mushroom simply with some of our infused olive oil, lightly toast the bun and wilt the spinach just enough so it’s floppy, but not shrunken and too small. Using Dodo’s Delights Infused Olive Oil reduces the need to do much more seasoning of the mushroom other than a sprinkle of salt and pepper. If you can’t get a mushroom big enough for the bun use two smaller ones and overlap them in the middle, no one is going to be disappointed by some extra thickness in their burger. The recipe as it is is vegan-friendly but some freshly crumbled feta cheese over the mushroom straight off the grill is a delicious addition.
Here’s the full recipe, simple as it is.
Portobello or Swiss Brown Mushroom | 1 large
Dodo’s Delights Infused Olive Oil | 1 tbsp
Salt & Pepper | as seasoning
Burger Bun | 1
Dodo’s Delights Beetroot Relish | 1 teaspoon
Avocado | as desired
Caramalised onions | 1 teaspoon
Step by Step Instructions
Remove stalk of the mushroom
Drizzle underside of mushroom with Olive Oil and season with salt and pepper
Place mushroom seasoned side down on grill or frypan on a medium-high heat and cover with lid or metal bowl
Cook on each side for approximately 3 minutes
Wilt baby spinach in boiling water until spinach is soft but still has its colour
Toast bun as desired
Spread avocado on toasted bun
Place wilted spinach as a bed on the bun, followed by cooked mushroom, beetroot relish and onions