Bistro-Styled Roasted Mushroom Burgers

Ingredients

Chips

• 2 parsnip, cut into chips
• 1 drizzle of oil

Mushrooms

• 1 pack portobello mushrooms
• 1/2 pack BBQ sauce
• 1/2 pack Southern blend
• 1 drizzle of oil

Onion

• 1 brown onion, thinly sliced
• 1 drizzle of oil
• 1 pack balsamic glaze

Burgers

• 1 pack kumara sourdough buns, cut in half
• 1/2 pack Camembert, thinly sliced
• 2 Tbsp vegan garlic aioli
• 1/2 jar of Maison Therese Bread & Butter Pickle
• 1 pack rocket

Serves 2

Method

1. Preheat oven to 230°C (or 210°C fan bake).
2. Cut parsnip into chips and toss on a lined oven tray with oil. Season with salt and roast
   on lower oven rack for about 20-25 minutes, until tender.
3. Toss mushrooms in a medium bowl with BBQ sauce, 1/2 pack Southern blend and oil. Transfer to a lined oven tray and season with salt and pepper. Roast on upper oven rack for about 15 minutes, until tender and BBQ sauce has started to caramelise
4. Slice onion. Heat oil in a medium fry-pan on medium-high heat. Cook onion with a pinch of salt for 5-7 minutes, stirring occasionally, until tender and browned. Add balsamic glaze and cook for a further 30 seconds, stirring, until sticky. Season to taste with salt and set aside to serve.
5. Cut buns in half and set aside. Slice Camembert and set aside to serve.
6. Warm buns. Once mushrooms have finished roasting, remove mushrooms and baking paper from tray. Place buns on tray, cut side up. Bake buns on upper oven rack for 4-5 minutes, until warmed through and lightly toasted.
7. Buns filled with garlic aioli, rocket, mushrooms, camembert, onions and Bread & Butter Pickle. Serve chips on the side with any remaining aioli for dipping.