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 – 



(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


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.


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



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.


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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