Name: Double-Double Big Portabella Burger
Ingredients: 4 medium portabella mushrooms; 300 g white button mushrooms, thinly sliced; 300 g Firm tofu (smoked or regular), sliced lengthwise into quarters; 6 Tablespoons neutral flavored oil; 2 – 4 Soft buns, ready to be butter toasted; 3 Garlic cloves, finely minced; 2 Tablespoons, Vegan Butter; 2 tablespoons maple syrup; 2 Tablespoons Vegan Mayo; 2 – 3 Tablespoons BBQ Sauce (your favorite kind); 1 tablespoon dried sage; 1 teaspoon granulated onion; 1 teaspoon black pepper; salt to taste

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Author Derek Sarno

The Double-Double-Big, Double Bang, Double Trouble Portabella Burger. This is great for a meat-free meal using some big, hearty and meaty portabella mushrooms, garlic seared white button mushrooms and some flavourful slabs of smoked tofu. Seasoned just right, we’ll toast and press our way to a deliciously filling breakfast, lunch or dinner that will impress friends and family.

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Ingredients

Scale

4 medium portabella mushrooms
300 g white button mushrooms, thinly sliced
300 g Firm tofu (smoked or regular), sliced lengthwise into quarters
6 Tablespoons neutral flavored oil
2 – 4 Soft buns, ready to be butter toasted
3 Garlic cloves, finely minced
2 Tablespoons, Vegan Butter
2 tablespoons maple syrup
2 Tablespoons Vegan Mayo
2 – 3 Tablespoons BBQ Sauce (your favorite kind)
1 tablespoon dried sage
1 teaspoon granulated onion
1 teaspoon black pepper
salt to taste

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Instructions

Heat a cast iron skillet on medium-high and add about a drizzle of oil to coat the pan until it sizzles when splashed with water. Caution is key here.
Place portabella mushrooms gill-side down. Press firmly with an additional cast iron pan or weighted pan, flipping occasionally, until they develop a dense, meat-like texture, adding a drizzle of water now and then to steam them to perfection. This takes a few minutes. Patience yields taste.
Near the end of cooking, add the butter pad and cook to melt, then season the mushrooms with granulated onion, sage, salt and pepper. Glaze one side of the mushroom with a drizzle of maple syrup and set them aside on a baking sheet.
Warm the oven to 400 F (200 C) using convection settings, or a touch longer if you’re baking the old-fashioned way.
Use the same pan to cook the white button mushrooms and garlic, pan roasting them for 5 – 10 minutes. Add a splash of water or feel free to add wine or broth here, sear until they’re golden brown and form crispy edges, dust with salt and pepper to season.
Sear the tofu slabs in the same pan, giving them 2 – 3 minutes on each side to develop a crisp golden exterior. Sprinkle with seasoning, then place them to the baking sheet with the portabella mushrooms.
With everything on the same baking sheet place the mushrooms and tofu into the oven for a 10 – 15-minute finale, ensuring everything is piping hot and flavors have melded.
While the oven works its magic, butter toast the buns in the pan face down until they’re golden and crisp to your liking.
It’s time to build your burger masterpiece, stacking ingredients in your preferred order and crowning with a dollop of mayo and a generous drizzle of BBQ sauce. Dive in and savor!