Smokey Pulled Portabello Burgers

Serves 4


4 burger buns
4 x Yumi’s Roast Veggie Burgers
Yumi’s Traditional Middle Eastern or Chipotle Hommus
¼ red cabbage, shaved
¼ savoy cabbage, shaved
½ carrot, grated
¼ red onion, thinly sliced
1 jalapeno, thinly sliced
Juice of 1 lime

Pulled Portabello

4-5 portabello mushrooms (about 500g total)
1 tbsp olive oil
½ brown onion
1 clove garlic, crushed
1 tsp smoked paprika
100g BBQ sauce
½ tsp liquid smoke
Sea salt and freshly cracked black pepper


  1. To make the pulled portabello, preheat a fan forced oven to 200ºC. Line a baking tray with baking paper.
  2. Remove the stems from the mushrooms, set aside.
  3. Use a spoon to remove the “gills” from inside the mushroom. Place the mushrooms, underside facing upwards, onto prepared tray and roast for 25 mins. If your mushrooms are wet, use paper towel to absorb any moisture then allow to cool completely.
  4. Heat oil in a large fry pan, add onion and garlic and sauté over low heat until softened (about 8-10 mins). Remove from heat. Take the reserved mushroom stems and use two forks to“pull” or shred them, add to the onion in the pan. Use the same method to shred the roasted mushroom caps then add to the mixture. Add paprika, BBQ sauce and liquid smoke, season then stir to combine and return to a medium heat, cooking and stirring for about 5 mins or until heated through.
  5. In a large bowl combine cabbages, carrot, red onion, jalapeno and lime juice. Toss to coat.
  6. Prepare Yumi’s Roast Veggie Burgers to packet instructions. Lightly toast burger buns.Spread a generous dollop of Yumi’s Traditional Middle Eastern Hommus onto each burger base. Top each with a Yumi’s Roast Veggie Burger, ¼ of the mushroom and ¼ of the coleslaw. Top with bun to serve.
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