Chipotle Pulled Mushroom Burgers

Chipotle Pulled Mushroom Burgers

These chipotle pulled mushroom burgers are genuinely one of our favourite things to make when we want something that feels a bit special but doesn't take all night. The mushrooms go sticky and smoky in the oven, and when you pile them into a bun with all the toppings, it's honestly hard to believe there's no meat involved. That chipotle sauce is the real hero here, sweet and smoky with just the right amount of heat. We've made these for barbecues, Friday night dinners, and more than a few lazy Sundays. Make them tonight and you will not be disappointed.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking trays lined with parchment paper
  • Large bowl
  • Small bowl
  • Potato masher or food processor
  • Microplane or fine grater (for lime zest)

Ingredients

  • 500g oyster mushrooms
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp ground coriander
  • 6 tbsp ketchup
  • 2 tbsp chipotle paste
  • 3 tbsp soy sauce
  • ½ tbsp Henderson's Relish
  • 3 tbsp maple syrup
  • 3 tbsp water
  • ½ red cabbage
  • 1 carrots
  • 1 tsp Dijon mustard
  • 2 tbsp vegan mayo
  • 150g frozen peas
  • 1 avocado
  • 10g fresh coriander
  • 1 lime
  • 1 tsp chilli flakes
  • 4 brioche burger buns

Method

1

Roast the mushrooms

  • Tear the mushrooms into thin strips and place in a large bowl
  • Add the olive oil, garlic powder, onion powder, paprika, cayenne and ground coriander
  • Season with salt and pepper and toss to coat
  • Spread out in one layer on the baking trays and roast for 15 minutes
  • Pour over the sauce, tossing to coat
  • Return to the oven for 8 more minutes to caramelise
2

Make the sauce

  • Mix the ketchup, chipotle paste, soy sauce, hendersons relish and maple syrup in a small bowl to combine
  • Add the water and mix to loosen
3

Make the slaw

  • Finely shred the cabbage and julienne the carrots and place in a bowl
  • Add the dijon mustard and vegan mayo and mix everything to coat
4

Make the smashed pea guacamole

  • Pour boiling water over the frozen peas to defrost then drain
  • Roughly chop the avocado flesh
  • Pick the coriander leaves
  • Zest and juice the lime
  • Either use a potato masher or transfer everything to the small bowl of a food processor and pulse until combined but still chunky
  • Taste to season with salt and pepper
5

Assemble and serve

  • Cut the brioche buns in half
  • Divide the mushroom mix between the buns and top with the slaw and a spoon of smashed pea guacamole

Tips & Variations

  • Get the right mushrooms: Oyster or king oyster mushrooms work best here because they tear into long, meaty strips that really mimic that pulled texture. Chestnut mushrooms will do in a pinch but the texture won't be quite as dramatic.
  • Don't overcrowd the tray: This one is important. If the mushrooms are piled on top of each other they'll steam instead of roast and you'll lose that lovely caramelised edge. Use two trays if you need to.
  • Make it your own: Henry always adds a little extra chipotle when he wants more heat, and we both love loading these up with pickled red onions and a handful of fresh coriander on top. A good slaw on the side is never a bad idea either.

Why This Works

The trick is roasting the mushrooms in two stages. First you get them nice and golden with the spices, then you coat them in the sauce and roast again so everything caramelises and gets properly sticky. That second blast in the oven is what makes them taste like they've been slow-cooked for hours. Don't skip it.