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A Delicious meat free Burger perfectly paired with our Oxford Landing Merlot

Tahini-Mustard Mushroom Burger



Famous for their rich depth of flavour and healthy hit of vitamin B, mushrooms are the instant hero of this burger. Dress it up with a delicious tahini mustard sauce and add some pink Sauerkraut for a bit of colour, crunch, and fermented goodness. Team with an equally robust red such as an Oxford Landing Merlot or Cabernet Shiraz.

4 ciabatta bread rolls (or 2 large, cut in half)

4 extra-large or 8 smaller portabella mushrooms

1 tablespoon olive oil

2 tablespoons lemon juice

1 clove garlic crushed

1 tablespoon fresh parsley leaves, finely chopped

Sea salt and freshly ground black pepper to taste

4 tablespoons tahini mustard dressing (see recipe below)

1 cup baby arugula (rocket), washed

¼ cup pink Sauerkraut or fresh pickles

1 Aug 2022

 

Mix oil, lemon, garlic, and parsley in a small bowl. Brush mushrooms with the marinade and set aside for 15 mins before grilling or panfrying for a few minutes each side. Slice ciabatta buns in 2 and place under hot grill until lightly toasted. Spread base with lashings of mustard sauce and top with arugula, warm mushrooms and sauerkraut.

 

To make the mustard sauce

 

¼ cup olive oil

½ cup tahini paste

4 tablespoons lemon juice

2-3 teaspoons hot English mustard

2 teaspoons honey

2 tablespoons ice-cold water (approx.)

salt and freshly ground black pepper to taste

Combine oil, tahini, lemon juice and honey in a bowl. It will become quite thick and gluggy at this stage but don’t worry, whisk in the ice-cold water (adjusting amount) until mayo is the desired consistency. Its magic.