Main Meals

Marinated mushroom burger

10 minutes, plus 1 hour marinating time
25 minutes

"These mushrooms are marinated in a jerk-inspired marinade and absolutely bursting with sweet, tangy flavour. Everyone loves them, including the meat eaters, and the plant-based people don’t feel left out either. I also believe all things are better in a burger bun! Make these at your next braai, add them to a salad, stack them onto skewers or enjoy as a meat-free main." – Khanya Mzongwana

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  • 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

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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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