Canada Day is just under a week away, and all month long we have been giving you some of our favourite recipes to make your long weekend BBQ amazing. We have finally made it to our final recipe in the lead up to Canada Day and we promise it was worth the wait.
Portobello mushrooms are one of our favourite burger substitutes, not only are they meaty in texture but they are so juicy and jam packed full of flavour.
That is one of the many reasons we decided we need to make a kick ass portobello burger for you all. Don’t worry, as you can probably tell from the name of this recipe, this is not a weird healthy vegan version of a burger. This burger is hearty and flavourful and not at all healthy.
It’s the long weekend after all so you can let loose, you have the rest of the year to be healthy.
We topped this beast of a burger with deliciously simple coleslaw and a spicy mayo. The perfect burger to prove to any omnivore that vegan food can be better than their boring old burgers.
PS. I apologize that this recipe was not done on a BBQ, but I mean look at it. It’s so beautiful.
Southern Fried Portobello Burgers
- 4 portobello mushrooms
- 4 ciabatta buns
- sriracha mayo (1/2 cup vegan mayo + 1-2 tbsp sriracha)
- 3-4 cups vegetable oil, for frying
- 3/4 cup all purpose flour
- 1 cup Stadium Island Peach Cider
- 1 tsp salt + pepper
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tbsp grainy mustard
- 2 cups all purpose flour
- 1 tsp salt + pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp old bay seasoning (chicken seasoning)
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp dried thyme
- 2 cups purple cabbage, thinly sliced
- 2 peaches
- 1 jalapeno pepper
- 2 pickles
- 2 tbsp pickle juice
- 1 tsp pepper
- To prepare your portobello mushrooms remove the stems and set aside.
- Thinly slice your cabbage and place in a large bowl.
- Thinly julienne your peaches and add to your cabbage and toss.
- Thinly slice your jalapeno pepper, removing half of its seeds, then add your slices to your coleslaw.
- Finally thinly slice two pickles, add to your coleslaw along with your pickle juice. Toss until all coated. Set that aside.
- To make your sriracha mayo combine your mayo with sriracha. Pro tip: Make extra of this and keep it in your fridge in a squeeze bottle for use on EVERYTHING. Set your mayo aside.
- Prepare your batter by combining your flour, Stadium Island Peach Cider, salt + pepper, garlic powder, smoked paprika, onion powder and grainy mustard. Mix this with a whisk until a smooth batter is formed.
- Prepare your breading in a shallow dish by combining your flour, salt + pepper, garlic powder, onion powder, old bay seasoning, smoked paprika, cumin, cinnamon, all spice and thyme. Mix well until all the spices are evenly distributed throughout the flour.
- Heat about 3-4 cups of vegetable oil in a pot. It should be about 2 inches of vegetable oil in the pot. You want to heat your oil until it reaches 350F. Pro tip: Get a thermometer! This will make deep frying without a fryer so much easier.
- Once your oil is heated cover your mushroom in batter (using one hand), then transfer to the breading and coat using your clean hand.
- We are then going to double batter by repeating step 10 on the same mushroom.
- Carefully place your double battered mushroom in your heated oil and fry on either side until golden brown.
- Once cooked place on a wire rack to drain excess oil and repeat steps for each portobello mushroom.
- Time to construct! Spread sriracha mayo on your bun, add your portobello patty and top with lots of coleslaw!