David & Stephen Flynn’s Jerk Mushroom, Charred Peach and Caribbean Picklese Burger
David & Stephen Flynnʼs Jerk Mushroom, Charred Peach and Caribbean Picklese Burger recipe tastes incredible. See ingredients & method below.
An amazingly tasty burger.
These are super elegant and make a fabulous summer burger, they are juicy, crispy, gooey, sweet, savory, spicy and pickley and are so worth the effort!
prep
cook
yield
difficulty
Pairs with
Ingredients
Picklese
- 50 g cabbage (finely sliced or grated)
- 1/2 carrot (finely sliced or julienned)
- 1/2 red or green capsicum (finely sliced or julienned)
- 1/2 red chilli (finely diced, see notes)
- 1 small red onion (finely diced)
- 1 clove garlic (finely diced)
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- 1/2 tsp black pepper
- 1/2 tsp salt
- 200 ml vinegar (your choice, we used red wine vinegar)
Mushrooms
- 3 tbsp vegetable oil
- 4 large portobello mushrooms
- 3 tbsp tamari (or soy sauce)
- 2 tbsp maple syrup
- 100 ml plant-based milk
- 30 g plain flour
- 50 g breadcrumbs
- 2 tbsp jerk seasoning
- Pinch salt
Peaches
- 1 peach
- 1 tbsp maple syrup
To Serve
- 2 store-bought burger buns (see notes)
- 4 tbsp vegan mayonnaise
- 3 tbsp pesto (your choice, we used spicy red capsicum pesto)
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Method
Tips
Picklese
- To make the picklese, place all the ingredients, except for the vinegar, in a bowl and mix them together.
- Add to a glass or jar and fill with vinegar until everything is submerged.
- Leave to pickle while you make the rest of the components.
Mushrooms
- Heat a non-stick frying pan over high heat. Once hot, add 1 tablespoon of oil and the mushrooms, ensuring they are well spread out.
- Use a separate pan or a plate to compress the mushrooms. This will help the moisture evaporate and concentrate the flavours.
- Cook the mushrooms for 3–4 minutes each side or until they start to go golden.
- Add the tamari and maple syrup to the pan and mix to coat mushrooms.
- Turn the heat off and move the mushrooms around the pan to mop up any remaining sauce and to ensure they are well coated on both sides.
- Divide the milk, flour and breadcrumbs into three separate bowls.
- Add a pinch of salt and the the jerk seasoning to the breadcrumbs and mix to combine.
- Working one at a time, carefully add the cooked mushrooms to the flour, ensuring they are well coated, then quickly dip into the milk and lastly coat in the breadcrumbs until well coated.
- Heat a non-stick frying pan over high heat and add remaining oil.
- Once the pan and oil are very hot, add the mushrooms and cook for 2 minutes each side or until golden.
- Remove and set aside.
Peaches
- Cut the peach in half and remove the stone. Cut the peach into 4 slices.
- Heat a non-stick frying pan over high heat and once it's hot, add the peach slices.
- Cook for 2 minutes on one side, then add the maple syrup.
- Move the peach around so that each side is coated in maple syrup.
- Cook until there is an even golden char across the peach. Remove from pan and set aside.
Bringing It All Together
- Toast the buns in a pan for 1–2 minutes or until golden.
- Place a generous dollop of vegan mayo on the base of each bun and a generous dollop of pesto or ketchup on the top bun.
- Add one mushroom to each bun, followed by two peach slices and another mushroom. Finish with a generous portion of picklese on top.
- Replace bun tops and enjoy!
Thank you. Your feedback has been sent successfully.
Have you tried this recipe?
We’d love to hear what you think
David & Stephen Flynn’s Jerk Mushroom, Charred Peach and Caribbean Picklese Burger
David & Stephen Flynnʼs Jerk Mushroom, Charred Peach and Caribbean Picklese Burger recipe tastes incredible. See ingredients & method below.
An amazingly tasty burger.
These are super elegant and make a fabulous summer burger, they are juicy, crispy, gooey, sweet, savory, spicy and pickley and are so worth the effort!
prep
cook
yield
difficulty
Pairs with
Ingredients
Picklese
- 50 g cabbage (finely sliced or grated)
- 1/2 carrot (finely sliced or julienned)
- 1/2 red or green capsicum (finely sliced or julienned)
- 1/2 red chilli (finely diced, see notes)
- 1 small red onion (finely diced)
- 1 clove garlic (finely diced)
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- 1/2 tsp black pepper
- 1/2 tsp salt
- 200 ml vinegar (your choice, we used red wine vinegar)
Mushrooms
- 3 tbsp vegetable oil
- 4 large portobello mushrooms
- 3 tbsp tamari (or soy sauce)
- 2 tbsp maple syrup
- 100 ml plant-based milk
- 30 g plain flour
- 50 g breadcrumbs
- 2 tbsp jerk seasoning
- Pinch salt
Peaches
- 1 peach
- 1 tbsp maple syrup
To Serve
- 2 store-bought burger buns (see notes)
- 4 tbsp vegan mayonnaise
- 3 tbsp pesto (your choice, we used spicy red capsicum pesto)
Method
Picklese
- To make the picklese, place all the ingredients, except for the vinegar, in a bowl and mix them together.
- Add to a glass or jar and fill with vinegar until everything is submerged.
- Leave to pickle while you make the rest of the components.
Mushrooms
- Heat a non-stick frying pan over high heat. Once hot, add 1 tablespoon of oil and the mushrooms, ensuring they are well spread out.
- Use a separate pan or a plate to compress the mushrooms. This will help the moisture evaporate and concentrate the flavours.
- Cook the mushrooms for 3–4 minutes each side or until they start to go golden.
- Add the tamari and maple syrup to the pan and mix to coat mushrooms.
- Turn the heat off and move the mushrooms around the pan to mop up any remaining sauce and to ensure they are well coated on both sides.
- Divide the milk, flour and breadcrumbs into three separate bowls.
- Add a pinch of salt and the the jerk seasoning to the breadcrumbs and mix to combine.
- Working one at a time, carefully add the cooked mushrooms to the flour, ensuring they are well coated, then quickly dip into the milk and lastly coat in the breadcrumbs until well coated.
- Heat a non-stick frying pan over high heat and add remaining oil.
- Once the pan and oil are very hot, add the mushrooms and cook for 2 minutes each side or until golden.
- Remove and set aside.
Peaches
- Cut the peach in half and remove the stone. Cut the peach into 4 slices.
- Heat a non-stick frying pan over high heat and once it's hot, add the peach slices.
- Cook for 2 minutes on one side, then add the maple syrup.
- Move the peach around so that each side is coated in maple syrup.
- Cook until there is an even golden char across the peach. Remove from pan and set aside.
Bringing It All Together
- Toast the buns in a pan for 1–2 minutes or until golden.
- Place a generous dollop of vegan mayo on the base of each bun and a generous dollop of pesto or ketchup on the top bun.
- Add one mushroom to each bun, followed by two peach slices and another mushroom. Finish with a generous portion of picklese on top.
- Replace bun tops and enjoy!
Tips
- Brioche-style buns are a great option, as the sweetness complements the flavours of the burger well.
- If you prefer more spice, leave the seeds in the chilli for the picklese, otherwise remove them.