Who doesn’t love a good burger? Mmm… The smokey punch of chipotle balanced with a
fresh coleslaw along side some sweet potato fries. Smash this down with a cider or two
on a sunny autumnal day – 
Estelle

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Ingredients

(serves 4)

4 burger buns
7 portobello mushrooms
1 chipotle chilli
1 tbsp adobo sauce (sauce thats in the chipotle tin)
1/2 cup good quality bbq sauce
1/4 cup good quality tomato sauce
1 tsp paprika
1 tsp cumin
1 tbsp brown sugar
1/2 cup mayo
1/4 cup apple cider vinegar
1/4 red cabbage
1/4 green cabbage
1 stick celery
1/2 red onion

Method

note* if you are making sweet potato fries – peel and chop a few potato’s, line them
out on a baking tray with oil salt and pepper and bake at 180 degrees until golden
brown, or burnt in my case.

Mushrooms

1. Thinly slice the mushrooms and sauté in a pan with hot oil, paprika and cumin. Fry until golden
brown and fragrant.

2.  Add in the chipotle, adobo sauce, bbq sauce, tomato sauce, sugar and a dash of water and
simmer until sticky and caramelised. Set aside while making slaw

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Coleslaw

1. Mix mayo, apple cider vinegar & pepper in a bowl add in the rest of the ingredients (thinly
sliced) and toss with hands making the veggies evenly covered.

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Now finally… warm up them buns and fill them with awesomeness and enjoy!

Thanks Estelle for this delicious model recipe. View her…
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