Lantmännen is an agricultural cooperative and Northern Europe’s leader in agriculture, machinery, bioenergy and food products.
Portobello Burger
Whether as a healthy lunchtime snack or a cozy dinner, this vegan brioche portobello burger is a real treat! The juicy mushroom and sweet and spicy bell pepper marmalade create a taste experience that indulges the senses. Quick to prepare, it's perfect for anyone who values indulgence and sustainability. Ideal for vegan recipes, quick meals, and special occasions.
10 servings
Ingredients
- 10 Vegan Brioche Buns
- 10 Portobello mushrooms
- Sparkling water
- Flour
- 30 slices of eggplant
- 20 tbsp yellow pepper jam
- 10 stalks of basil
- 5 stalks rosemary
- salt and pepper
For the pepper jam
- 3 yellow peppers
- gelling sugar
- some balsamic vinegar, lemon juice or chili (to taste)
40 minutes
40 minutes
reparation Instructions – Portobello & Pepper Jam Burger
Make the Pepper Jam
Halve and core the yellow peppers. Place them skin-side up on a baking tray and roast under a hot grill for 10–15 minutes, until the skins blister and darken.
Once slightly cooled, peel off the skins, finely chop the pepper flesh and simmer with water and gelling sugar until thick and jam-like. Set aside to cool.
Assemble the Burger
Portobello coating:
Whisk equal parts sparkling water and flour with a pinch of salt and pepper to create a light, runny batter.
Dip the portobello mushrooms into the batter and shallow-fry in hot oil until golden and crisp on all sides.
Fry the aubergine slices with a little oil and fresh rosemary until tender and lightly caramelised.
Toast the cut sides of the brioche buns to bring out their flavour and soften the texture.
Spread the base bun generously with the homemade pepper jam.
Layer the crispy portobello and warm aubergine on top, garnish with fresh basil, crown with the top bun — and serve immediately.