Tying in with National Burger Day (23rd August), family-run business The Happy Pear have collaborated with Waitrose to create a vegan burger recipe. Featuring sundried tomato pesto-marinated oyster mushrooms grilled on the barbecue, these mushroom burgers are best served with avocado, fresh rocket and vegan coleslaw (recipe below).
“Here we marinate oyster mushrooms in the pesto and then grill them on the barbecue until they taste amazing. Then we serve them in a burger bun with some vegan coleslaw, avocado and some fresh rocket. It’s next level! The recipe makes approximately 500g of delicious pesto which is more than you need for the mushrooms but you will definitely enjoy the rest of it during the week.”
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes four burgers
For the pesto mushrooms
Sundried tomatoes (not in oil), 100g
Garlic, 3 cloves, peeled
Basil, 25g, leaves picked
Cashew nuts, 100g
Vegetable oil, 200g
Balsamic vinegar, 4tsp
Oyster mushrooms, 300g
For the subs
White giant baps, 4, sliced in half
Ripe avocado, 1, sliced
Wild rocket, 50g
“To make the pesto, first soak the sundried tomatoes overnight. Alternatively, if you’re short of time, put them in a saucepan, cover with hot water, bring to the boil and simmer for 10 minutes until softened. Drain, then gently squeeze until dry.
“Add all the pesto ingredients, except the mushrooms, into a food processor with a pinch of salt and whizz until smooth. Don’t over blend – you want the pesto a little chunky so there is a little bite to it. Put half of the pesto into a mixing bowl and add the mushrooms. Mix well until the mushrooms are evenly coated in pesto.
“Skewer the mushrooms onto metal skewers, or bamboo skewers soaked in water. Put the mushrooms on a hot part of the barbecue and cook, turning regularly, until they start to char and smell amazing, probably about 5-7 minutes. Carefully remove from the skewers.
“Toast the giant baps. Add some vegan coleslaw and a few rocket leaves, then top with a decent portion of the pesto mushrooms. Add a couple of slices of avocado and top with the bap lid.”
Vegan coleslaw recipe
“Growing up we used to love nothing more than a coleslaw sambo but haven’t had one in years! We decided to come up with our own egg-free version. It is quick, tasty and delicious and makes a great sandwich filler or base for a salad. We also love to serve this in a toasted sandwich with oyster mushrooms, wilted spinach and cherry tomatoes!”
For the mayonnaise
Garlic, 1 clove
Dijon mustard, ¾ tsp
Black pepper, a pinch
Soya milk, 150ml
Sunflower oil, 150ml
For the slaw
Red cabbage, 250g
White cabbage, 250g
“Preheat the oven to 180oC, gas mark 4. Put the whole garlic clove into a small roasting tin and cook for 10 minutes until it starts to smell fantastic, then remove from the oven and peel.
“To make the mayonnaise, blend the roasted garlic, mustard, pepper, and soya milk with a pinch of salt until smooth. Next slowly and gently pour in the sunflower oil, with the blender running. Continue to blend until it starts to emulsify into a mayonnaise-like texture.
“Grate the red cabbage, white cabbage and carrot. Finely chop the onion and mix all together in a large bowl. Add in all the mayonnaise et voila! Coleslaw ready to go!”