Mushroom Burger

Serves 4
Time 20 minutes


4 field mushrooms, thickly sliced

1 brown onion

2 cloves garlic 

2 tbsp extra virgin olive oil

Salt & pepper

3 sprigs thyme, roughly chopped


Pink Burger Sauce:

3 tbsp plant-based mayonnaise 

3 tbsp plant-based ketchup

1 tbsp sriracha, or to taste 

2 tbsp mustard


To serve:

4 buns or plant-based brioche rolls 

Lettuce leaves

Tomatoes, thinly sliced

Pickles, sliced


Add the onions and garlic to a hot pan with some extra virgin olive oil. Season with salt and pepper and toss to combine, allow to soften. Add the thyme, stir through and add the mushrooms. Add a bit more pepper if needed.

When they’ve softened down, remove them from the heat. Mix together all the ingredients for the pink sauce together, and toast the buns on a grill or in the oven.

Add the pink sauce to the buns, then layer the tomato, lettuce leaves and mushroom mix on top. Add additional pickles and more pink sauce.