BBQ Oyster Mushroom Burgers
with Sweet Potato Chips
The classic BBQ chicken sandwich is the champignon of summer sammies, and it just got a mushroom-makeover. Subtle, savory oyster mushrooms act like sponges, soaking up the bold, tangy flavors of BBQ sauce. Charred on the grill, they mimic fried chicken's crispy, craggily glory. Dill-pickled cucumbers, cooling ranch dressing, and grilled sweet potato chips pair with this hearty summer supper for the ultimate indulgence.
Nutrition (per serving)
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INGREDIENTS
- 1 tbsp red wine vinegar
- 1 Persian cucumber, thinly sliced into rounds
- 0.25 oz dill, fronds chopped
- 1 sweet potato, cut into 1/4-inch thick rounds
- 8 oz oyster mushrooms, trimmed and torn into 2-inch pieces
- 1/4 cup smoky BBQ sauce (divided)
- 1 red onion, peeled and cut into 1/4-inch thick rounds
- 2 pretzel burger buns, sliced
- 1/4 cup vegan ranch dressing
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Light all grill burners on high heat. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Combine vinegar, cucumber, dill, and ⅛ tsp salt in small bowl. Toss to coat and refrigerate until serving. (4-servings: use ¼ tsp salt)
Combine sweet potato, 1 tbsp vegetable oil, and a pinch of salt and pepper in large bowl and toss to coat. Arrange sweet potato on one half of grill and cook until tender and well-browned, 5 to 6 minutes per side. (4-servings: use 2 tbsp vegetable oil) (TIP: You can also roast the sweet potatoes at 425°F for 25 to 30 minutes.)
Meanwhile, combine mushrooms, just half the BBQ sauce, and a pinch of salt and pepper in large bowl and toss to coat. Brush onion with 1 tbsp vegetable oil and sprinkle with a pinch of salt and pepper. Place vegetables on other half of grill and cook until browned and tender, 4 to 5 minutes per side. Brush mushrooms with remaining BBQ sauce. (4-servings: use 2 tbsp vegetable oil) (TIP: You can also roast the veggies at 425°F for 25 to 30 minutes.)
Place buns on grill, cut side down, and toast until golden brown, about 2 minutes. Place bottom buns on plates. Spread some ranch on each and top with BBQ mushrooms, onions, and cucumbers. Gently close BBQ oyster mushroom burgers and divide sweet potato chips between plates. Serve with extra ranch for dipping. Enjoy! (TIP: You can toast the buns at 425°F for 2 to 4 minutes.
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