Ingredients
Scale
Pulled barbecue mushrooms
- 1/4 cup Olive oil
- 2 Tbsp. Garlic, chopped
- 1 cup Red onions, sliced
- 1–1/2 lb. King trumpet mushrooms, torn
- 2 tsp. Basic Barbecue Rub (recipe follows)
- Kosher salt and pepper to taste
Blackberry barbecue sauce
- 1 Tbsp. Canola oil
- 2 ea. Garlic cloves, minced
- 1 cup Blackberries, chopped
- 1 cup Ketchup
- 1/4 cup Molasses
- 2 tsp. Ground mustard
- 2 tsp. Chipotle en adobo, chopped
- 1 tsp. Sriracha
- White vinegar 1 cup
Berry slaw
- 1/4 head Cabbage, sliced
- 1 Tbsp. Lemon juice
- 2 Tbsp. Cider vinegar
- 1 tsp. Chaat masala
- 1/4 cup Coconut, grated
- 1 cup Blueberries
- 1 ea. Mango, peeled and sliced julienne
- Kosher salt and pepper to taste
- 10 ea. Whole wheat slider buns
Instructions
- For the mushrooms: In a heavy-bottomed sauté pan, add the oil, garlic, and sliced onions; sauté until the onions start to color slightly. Add the torn mushrooms, ½ teaspoon of kosher salt, and cook over medium heat until the mushrooms are soft and slightly colored. Remove from the heat and keep warm.
- For the barbecue sauce: Sauté the garlic and blackberries in oil; add the rest of the ingredients and bring to a simmer; cook for 30 minutes and set aside warm.
- For the slaw: In a large mixing bowl, combine the sliced cabbage, lemon juice, vinegar, and chaat masala; mix well. Add the coconut, blueberries, mango, and season with salt and pepper; set aside.
- To build the burger: Place the buns on a table and place with a small amount of slaw on the bottom bun. Top with the mushroom mixture and a drizzle of the warm barbecue sauce over the mushrooms. Top with the remaining bun and serve.