Grillable vegan burgers with a miso kick.

Serves 4.

Products used:

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Non-Stick 39cm x 27cm Baking Tray
MasterClass Deluxe Stainless Steel 40cm Food Tongs
MasterClass Salt or Pepper Mill (17cm) - Mustard Ombré


8 Portobello mushrooms
125g Sweet potato
100g chickpeas
10g dried wild mushrooms soaked in 30ml boiling water
125g tinned jackfruit
1 tsp miso paste
1 tbsp onion powder
40g bread crumbs
15g plain flour
Salt and pepper for seasoning


Bake the sweet potato in the oven for 30-40 minutes at 180

Then trim the edges of the mushrooms, sprinkle the underside with a little sea salt and place on a non-stick baking tray. Bake for 15 minutes at 160°C.

When the sweet potatoes are cooked cut in half and scoop out the centres.

Place the drained chickpeas, soaked mushrooms, jackfruit, onion powder and sweet potato into a food processors and blend.

Add the breadcrumbs, miso, flour and seasoning and stir.

Spread the filling onto the underside of the mushrooms and sandwich together with the remaining mushrooms.

This will encase the burger filling and protect during the grilling process.

Brush the outside of the burgers with a little oil and season with salt and pepper before grilling on a medium heat for 5 minutes on each side.