Looking for a veggie BBQ recipe that even meat eaters will rave about? Joe Wicks’ mushroom burgers are a great place to start. Flavoured with soy sauce and maple syrup and topped off with a handful of peppery rocket, these stacks make for a seriously impressive dish.
3 tbsp soy sauce
1 1/2 tsp maple syrup
4 portobello mushrooms
2 burger buns, cut in half
2 handfuls of rocket
chilli sauce, to serve – optional
FOR THE GUAC
1 ripe avocado
juice of 1 lime
1/2 tsp chilli flakes
salt and pepper
1. Fire up the barbecue. Stir the soy sauce and maple syrup together in a shallow bowl. Roll the mushrooms in the sweetened soy, pushing down so that they soak up all of the glaze. This should only take a minute or two.
2. Put the mushrooms on to the searing hot barbecue. Cook for 6 minutes on each side until the mushrooms have shrivelled in size and are sticky and caramelised.
3. While the mushrooms are cooking, make the guac. De-stone the avocado, then scoop the flesh into a bowl. Mash it with a fork, then mix in the lime juice and chilli flakes. Season with salt and pepper.
4. Toast the burger buns, cut-side down, on the barbecue.
5. To build your burgers, spoon the guac on to the bottom of each bun, stack with two mushrooms, some rocket and a drizzle of hot sauce, if using, and get stuck in.
For more new Body Coach recipes
This dish features in Joe’s Veggie BBQ ebook (ten brand-new Lean in 15 recipes; available for free download on Kindle and Apple Books) and Veggie Lean in 15 (£16.99, Bluebird). To order a copy for £13.59 (a 20% discount) until 30 June call 0844 571 0640; p&p is free on orders over £15.