Portobello burger {vegan}

Portobello burger

Le burger, c’est un peu le repas chouchou intemporel par chez nous quand on a envie d’un truc réconfortant. Chose que je ne pensais jamais être possible, j’ai enfin trouvé sur le marché un producteur de champignons qui fait des portobello. Oui, ça m’a fait ma journée (voir ma semaine!). Si pour le coup vous ne trouvez pas de portobello par chez vous, je ne peux pas grand chose pour vous… mais si vous en trouvez vous êtes un sacré veinard sachez-le ! Bon du coup, maintenant à la maison on ne jure que par les portobello burger et en variant la garniture (hors champignon bien sûr), on change complétement de burger. This time I offer you a pesto version because it’s a change from ketchup, and with of course onions and pickles (otherwise without it it's not really a burger). I also include in the recipe a version of homemade and vegan burger buns, but if you are lazy or you don't have time, you can find very good ready-made ones.

Serve with potatoes, fries or even rostis, Anyway, it's up to you to decide !

Portobello burger recette

Portobello burger {vegan}

2018-10-24 08:45:14

Pour 4 burgers

To print

Ingredients

FOR THE BUNS
530 g of flour
30 cl vegetable milk
40 g vegetable margarine
1 tablespoon of soy yogurt
1 packet of baker's yeast
20 grams of sugar
4 g de sel
Sesame or poppy seeds
FOR THE BURGER
4 champignons portobello
4 vegan cheese slices
3 tablespoons of vegan pesto
Sweet and sour pickles
1 Red onion
4 salad leaves
2 tablespoons of tamari
1 tablespoon of maple syrup
1 tablespoon of ketchup
1 teaspoon of garlic powder

Preparation

To make the buns, dissolve the yeast with 2 tablespoons of lukewarm water, let it rest 10 min
Put the flour in a bowl, make a well and add the yeast. Work the dough between your fingers and incorporate the yogurt, Milk, sugar and salt. Knead the dough, stretch it then gradually add the margarine in pieces. Knead the dough until it comes away from the bowl. You can transfer it to the worktop for more convenience.
Leave the dough to rise in a warm, covered place for 2 hours.
Punch down the dough with your fist then cut into 8 dough pieces, roll them up and let them rise again 30 minutes in a warm place on a baking tray.
Brown with vegetable milk and add seeds.
Preheat the oven to 200° and bake 10-12 minutes.
Prepare the mushroom marinade by mixing the tamari, maple syrup, ketchup and garlic powder then marinate the mushrooms 5 minutes per side. Place them on a baking tray, pour the marinade over them then put them in the oven. 10 minutes at 200°.
Meanwhile, chop the onion and cut the gherkins into strips..
Cut your buns in half, spread with pesto, add the vegetable cheese, the onions, pickles, 1 cooked mushroom and salad.
Enjoy without delay with whatever you like !

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