Chef Derek Sarno

Derek Sarno

LIVING ON THE VEG

The Wicked Chef shows off his barbecuing skills with this mouthwatering plant-based burger – so no one has to miss out

Summer barbecues are not only for meat-eaters – Derek Sarno’s gorgeous burgers are a great plantbased alternative, and so easy to make. ‘I like to mix up the marinade the night before so that the flavours have more time to infuse,’ says Derek. ‘Plus, prepping ahead gives me more time to spend outdoors!’ The jalapeño and chilli vegan cheese gives a nicely spicy edge to the mushrooms, but you can use any variety you prefer.

B A L S A M I C & G A R L I C M U S H R O O M B U R G E R S

Makes 4 Takes 35 mins plus marinating Cost per serve 97p

4 large flat mushrooms 4 tsp rapeseed or olive oil 4 Free From coconut oil alternative to jalapeño & chilli cheese slices 4 white batch rolls, halved 10g vegan butter alternative, melted 2 tbsp Wicked Kitchen garlic mayonnaise with caramelised onion flavour 4 iceberg lettuce leaves, sliced 1 small red onion, thinly sliced 2 tomatoes on the vine, sliced For the marinade 5 tbsp balsamic vinegar ½ tsp Dijon mustard 1 tbsp lemon juice 3 large garlic cloves, crushed 10g fresh basil, chopped

1 Preheat the barbecue and preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms on a baking tray and brush with the oil; season. Bake for 10 mins or until starting to soften. 2 Meanwhile, whisk together the marinade ingredients in a small bowl. Remove the mushrooms from the oven and pour over the marinade; set aside to marinate for 10 mins or up to 24 hrs ahead in the fridge. 3 Transfer the mushrooms with a slotted spoon to the barbecue (discard the marinade) and cook for 3-4 mins each side. Press down a few times with a fish slice until you have dark charring marks and the mushrooms are starting to crisp up. 4 Add a slice of cheese-alternative to the mushrooms, stalk-side up, and grill for a further 1 min until starting to melt. Lightly brush the cut sides of the buns with the melted spread, then toast on the barbecue until golden and charred. 5 To assemble, spread the mayo on each bun and top with lettuce, tomato, a mushroom and onions. Top with the other half of the bun to serve.

Each burger contains

Energy Fat Saturates

Sugars Salt 1469kJ 350kcal 17g 6g 8g 1g 18% 24% 29% 9% 17%

of the reference intake. See page 81. Carbohydrate 42g Protein 7g Fibre 3g 1 of your 5-a-day

T R Y T H I S I N S I D E J O B

You can also cook the mushrooms on the hob. Start by heating a heavybased griddle pan over a medium-high heat. Add the roasted, marinated mushrooms, stalk-side down, then put a smaller, heavy-based pan on top to flatten them. Griddle for 2-3 mins, flip, press down again and cook for a further 2-3 mins until charred. Continue the recipe from step 4 to finish.