Recipes
34
MUSHROOM & TOFU BURGERS
WITH CHIMICHURRI SAUCE
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 12 MINUTES
MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 In a small bowl, add all chimichurri sauce
ingredients and stir to combine. Evenly cover all
sides of the tofu with half of the sauce. Set the
remaining sauce aside.
2 To install the grill plate, position it flat on top of the
heating element and gently press down until it sits
into place, then close the lid.
3 While holding the smoke box lid open, use the
pellet scoop to pour pellets into the smoke box
until filled to the top. Then close smoke box lid.
4 Turn dial to GRILL. Set WOODFIRE FLAVOUR.
Set temperature to HI and set time to 12 minutes.
Select START/STOP to begin preheating (IGN and
preheating will take approx. 9 minutes).
5 Brush mushrooms with olive oil and season with
salt and pepper. When the unit beeps to signify it
is preheated and “ADD FOOD” is displayed, open
the lid and place mushrooms, cap side down on
one side of the grill. Close lid to begin cooking.
6 After 5 minutes, open lid and flip mushrooms.
Spoon approximately 1 teaspoon of chimichurri
sauce into each cap. Place the marinated tofu
slices on the other side of the grill. Close lid to
continue cooking.
7 After 4 minutes, open lid and flip tofu. Close lid
and continue cooking until time expires.
8 When cooking is complete, remove mushrooms
and tofu from grill. Place burger buns, cut side
down and cook until slightly grilled in the residual
heat, about 1 minute. Divide the remaining
chimichurri sauce between burger buns. Place
1 slice tofu onto each bun base then top with a
mushroom and rocket leaves.
INGREDIENTS
280g block firm tofu, cut lengthwise into 4 slices
(about 1cm thick)
1½ tablespoons extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
Sea salt and ground black pepper, as desired
Rocket leaves, to serve
CHIMICHURRI SAUCE
60ml extra-virgin olive oil
1½ tablespoons red wine vinegar
2 garlic cloves, peeled, crushed
30g bunch flat leaf parsley, leaves picked and
finely chopped
1 red chilli, seeded, chopped
1 teaspoon dried oregano
Sea salt and ground black pepper, as desired
TIP Use vegan burger buns to make recipe vegan friendly.
W
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F
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TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.
VG
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