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mushroom burger

Mushroom burger with barbecue and whiskey Sauce

With BBQ season well under way, surprise family and friends with a hearty plant-based recipe from Flora Plant B+tter. Both that is simple to make and packed full of flavour, making it an effortless move towards meat-free.

mushroom burger


1 small onion finely chopped

1/2 tsp salt

2 cloves garlic finely chopped

2 tbsp tomato puree

1 tsp smoked paprika

small cup of whiskey

400 ml tomato sauce

20 g black treacle

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp mustard

400 g mushrooms sliced

1 medium onion

2 tbsp Flora Plant salted

3 cloves garlic, finely chopped

250 ml vegetable stock

2 tbsp finely chopped fresh thyme

6 wholewheat buns

handful of rocket



Melt Flora Plant B+tter in a medium saucepan and cook the onion and salt over medium heat for 5 minutes, until soft. Then add the garlic and cook for another 30 seconds. Then add the tomato paste and smoked paprika and cook for 2 minutes, stirring regularly.


Add the whiskey and bring to a boil. Simmer for 1 minute. Stir in remaining BBQ sauce ingredients and simmer for 15 minutes, until mixture has thickened.


Melt some more Flora Plant B+tter in a large non-stick frying pan and cook the onion over medium heat, about 8 minutes. Then add the garlic and cook for 1 minute. Add the mushrooms and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until mushrooms are tender.


Stir in 1 cup barbecue sauce and half of the vegetable stock. Let this simmer for 5 minutes. If the mixture is too thick, add extra vegetable stock. Then stir in the thyme. Serve the mushrooms on buns with arugula and extra barbecue sauce.


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JVS: Jewish - Vegan - Sustainable
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