Fable BBQ Pulled Mushroom Burgers with Charred Corn Slaw & Chipotle Aioli

Fable BBQ Pulled Mushroom Burgers with Charred Corn Slaw & Chipotle Aioli

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (4 Nights For 4) on Sunday, April 3, 2022.
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We’re so excited to bring you these delicious Pulled Mushroom Burgers! We’ve created them using the ‘next plant-based revolution’ Fable’s specialty pulled mushroom meat, which uses real mushrooms, that taste ‘really meaty.’ It’s not available for retail in NZ yet, so you’ll be among the few to get your hands on it! We’ve smothered it in delicious BBQ sauce and spices, bringing autumn comfort with a lingering lick of summer.

Ingredients

Slaw

  • 1 Tbsp red wine vinegar
  • 350g slaw
  • 1/2 pack Southern blend
  • 1 drizzle of oil
  • 250g frozen corn

Pulled Mushrooms

  • 1 Tbsp soy sauce
  • 1/4 cup water
  • 2 pack BBQ sauce
  • 1/2 pack Southern blend
  • 1 drizzle of oil
  • 500g fable pulled mushrooms

Burgers

  • 1 pack kumara sourdough buns, cut in half
  • 1 bunch coriander, leaves picked
  • 1 avocado
  • 4 Tbsp chipotle aioli
  • 100g gherkins

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Heat oil in a large fry-pan on high heat. Cook corn for 4-5 minutes, tossing occasionally, until tender. Add first measure of Southern blend and cook for a further 1 minute, stirring, until fragrant. Add corn to a large bowl and set aside. Wash and reserve fry-pan.
  3. Add slaw and vinegar to bowl with corn. Toss together and season to taste with salt. Set aside to serve. Scoop out avocado flesh and add to a small bowl with a pinch of salt. Mash well with a fork, until smooth. Pick coriander leaves and set aside to serve.
  4. Crumble chunks of pulled mushrooms up into smaller chunks. Heat oil in reserved fry-pan on medium high heat. Cook pulled mushrooms for 2-3 minutes, tossing often, until browned. Add second measure of Southern blend and cook for a further 1 minute, stirring, until fragrant.
  5. Add BBQ sauce, water measure and soy sauce to pan. Reduce heat to medium and cook for a further 1-2 minutes, stirring, until pulled mushrooms have softened and sauce is glossy. Season to taste with salt and pepper.
  6. Cut buns in half and place cut side up on a lined oven tray. Bake for about 5 minutes, until warmed through and lightly toasted.
  7. Burger buns filled with chipotle aioli, pulled mushrooms, slaw, avocado, coriander and gherkins. Serving any remaining slaw on the side.

Nutritional Information

Energy 3672 kj
878 kcal
Protein 23.5g
Carbohydrate 93.2g
Fat 48.4g