Joe Wicks’ soy-glazed mushroom burgers with guacamole
- 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)
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.