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Mushroom burger with barbecue and whiskey sauce
Cooking Time
15 minutes
Servings6 portions
- 2 tbsp Flora Plant B+tter Salted
- 1 small onion finely chopped
- 1/2 tsp salt
- 2 cloves garlic finely chopped
- 2 tbsp tomato puree
- 1 tsp smoked paprika
- small cup of whiskey
- 400 ml tomato sauce
- 20 g black treacle
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- 400 gr mushrooms sliced
- 1 medium onion
- 2 tbsp Flora Plant salted
- 3 cloves garlic finely chopped
- 250 ml vegetable stock
- 2 tbsp finely chopped fresh thyme
- 6 whole-wheat hamburger buns
- handful of rocket
- Melt Flora Plant in a medium saucepan and cook the onion and salt over medium heat for 5 minutes, until soft. Then add the garlic and cook for another 30 seconds. Then add the tomato paste and smoked paprika and cook for 2 minutes, stirring regularly.
- Add the whiskey and bring to a boil. Simmer for 1 minute. Stir in remaining BBQ sauce ingredients and simmer for 15 minutes, until mixture has thickened
- Melt flora. Plant in a large non-stick frying pan and cook the onion over medium heat, about 8 minutes. Then add the garlic and cook for 1 minute. Add the mushrooms and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until mushrooms are tender.
- Stir in 1 cup barbecue sauce and half of the vegetable stock. Let this simmer for 5 minutes. If the mixture is too thick, add extra vegetable stock. Then stir in the thyme. Serve the mushrooms on buns with arugula and extra barbecue sauce.
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