🍄 Grilled Mushroom & Beetroot Burgers with Bush Tomato Relish

Serves: 4   
Prep time: 20 mins   
Cook time: 20–25 mins
Skill level: Plant-based brilliance with just enough mess to feel like cooking.

🧂 Ingredients

For the burgers:
4 large flat mushrooms (portobello or field)
Olive oil
2 cooked beetroot, grated
1 small red onion, finely chopped
1 garlic clove, minced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp balsamic vinegar
Salt & pepper
4 vegan burger buns (or your favourite bread substitute)

For the bush tomato relish (cheat version):
1 tbsp tomato paste
4 sun-dried tomatoes, finely chopped
1 small tomato, grated or very finely chopped
½ tsp ground wattleseed or smoked paprika (if wattleseed is elusive)
½ tsp sugar
1 tsp balsamic vinegar
Pinch of salt

To serve:
Vegan mayo or aioli
Lettuce, sliced tomato, or avocado
Napkins. Generous ones.

🔥 Method

1. Prep the mushrooms.
Clean and trim the mushrooms. Brush with olive oil and season. Set aside.

2. Build the beetroot mix.
In a bowl, combine grated beetroot, onion, garlic, smoked paprika, cumin, balsamic, salt and pepper. Let it sit to mingle while you prep the relish.

3. Make the cheat bush tomato relish.
Mix everything in a small pan. Simmer gently for 5–10 mins until thick and jammy. Taste and tweak – it should be sweet, smoky, and savoury.

4. Grill time.
Grill or pan-fry the mushrooms on high heat for 3–4 mins per side until tender and slightly charred. Toast the buns if you’re that sort of person (you should be).

5. Assemble like a legend.
Spread the bun bases with mayo or aioli, add the grilled mushroom, a scoop of beetroot mix, a dollop of relish, and your chosen greenery. Top and devour.

💡 Little Tip

No bush tomato? No drama. This version’s a shortcut – but if you ever get the real deal (dried or jarred), add a spoon to the relish and never look back.