Ingredients

Method

• 4 limes, juiced
• 1 t ground nutmeg
• 1 t whole allspice
• 1 t dried thyme
• 2 habanero chillies
• 1 thumb-sized piece ginger
• 100 g spring onions, sliced
• 1 onion, roughly chopped
• 120 g brown sugar
• 4 garlic cloves
• 1 T paprika
• ¾ cup sunflower oil
• 400 g mixed mushrooms, cut into various shapes
For serving:
• 6 burger buns (opt for vegan ones if you\'re keeping it plant-based)
• Woolworths vegan burger mayonnaise
• 1 head baby gem lettuce
• 2 large tomatoes, sliced
• 6 slices Woolworths dairy-free Cheddar
• Woolworths green hummus

Method

Ingredients

 

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1. Place all the ingredients except the mushrooms in a food processor and blend until smooth to make a marinade.

2. Brush the mushrooms with the marinade, cover with clingwrap and chill for 1 hour.

3. Heat a grill until smoking hot, then grill the mushrooms until tender and caramelised, about 4–5 minutes on each side, turning once. Baste with the remaining marinade.

4. Toast the burger buns, top with vegan burger mayo, lettuce, tomato slices, red onion slices and dairy-free cheese slices. Add the mushrooms and a spoonful of green hummus.

Find more burger recipes here. 

Photograph: Shavan Rahim
Videography: Romy Wilson