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Joe Wicks’ soy-glazed mushroom burgers with guacamole

This mushroom burger is satisfyingly meaty and packed full of flavour

By , 30 July 2019

(2 votes)

Joe Wicks’ soy-glazed mushroom burgers with guacamole
  • Prep: 5 Mins
    Cook: 20 Mins

  • Serves: 2

Nutritional Info
Each 291g serving contains
  • Energy

    1619KJ

    387KCAL

    19%
  • Fat

    18.3g

    med

    26%
  • Saturates

    4.9g

    med

    25%
  • Sugars

    18.0g

    med

    20%
  • Salt

    3.49g

    high

    58%
of your reference intake.
Typical energy values per 100g: 556kJ/133kcal.
Ingredients
  • 3tbsp soy sauce
  • 1½ tsp maple syrup
  • 4 jumbo mushrooms
  • 1 ripe avocado, destoned
  • Juice 1 lime
  • ½tsp chilli flakes
  • 2 vegan burger buns, cut in half
  • 2 handfuls rocket
  • Chilli sauce, to serve (optional)
Method
  • Fire up the barbecue.

  • Stir the soy sauce and maple syrup together in a shallow bowl. Roll the mushrooms in the marinade, pushing down so that they soak up all the glaze.

  • Put the mushrooms onto the grill. Cook for 6 mins on each side until the mushrooms have shrivelled in size and are sticky and caramelized.

  • While the mushrooms are cooking, make the guac. Destone the avocado and scoop the flesh into a bowl. Mash it with a fork, then mix in the lime juice and chilli flakes. Season with black pepper.

  • Toast the burger buns cut-side down on the barbecue.

  • To build your burgers, spoon the guac onto the bottom of each bun, and stack with two mushrooms, the rocket and a drizzle of chilli sauce, if using.