It’s nice to make your own sauce to avoid all the nasties in store-bought ones, but it’s not totally necessary for this burger — you can just use your favourite mayo or chutney. The portobello mushroom adds a wonderful “meaty” taste and texture, which means vegetarians can leave out the bacon, and still have a deluxe burger to enjoy.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 portobello mushrooms
- 2 tbsp olive oil
- 8 rashers bacon
- 4 eggs
- 4 bread rolls
- 1 avocado, sliced into thin wedges
- 2 handfuls rocket
-
- Spicy Mayo
- ¼ cup mayonnaise
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp mustard powder
- Juice ½ lime
- 1 tsp Sriracha or sweet chilli sauce
Method
- Place mushrooms on roasting tray and drizzle with 2 tbsp oil and season with salt and pepper. Bake for 15 mins until soft and juicy.
- Meanwhile, cook bacon in large frying pan until crispy. Remove bacon to plate, then use bacon fat to fry eggs to your liking. Mix together all spicy mayo ingredients and set aside.
- Slice rolls in half and place on serving plates (you can toast them if you like). Place 1 mushroom on each roll, then top with egg, bacon, avocado and rocket. Drizzle with sauce and put top bun on.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
