Are you of legal drinking age in your country?
By clicking YES, you confirm that you are of legal drinking age in your country of residence.
You must be of legal drinking age to enter this website.
A Delicious meat free Burger perfectly paired with our Oxford Landing Merlot

Tahini-Mustard Mushroom Burger

Famous for their rich depth of flavour and healthy hit of vitamin B, mushrooms are the instant hero of this burger. Dress it up with a delicious tahini mustard sauce and add some pink Sauerkraut for a bit of colour, crunch, and fermented goodness. Team with an equally robust red such as an Oxford Landing Merlot or Cabernet Shiraz.

4 ciabatta bread rolls (or 2 large, cut in half)

4 extra-large or 8 smaller portabella mushrooms

1 tablespoon olive oil

2 tablespoons lemon juice

1 clove garlic crushed

1 tablespoon fresh parsley leaves, finely chopped

Sea salt and freshly ground black pepper to taste

4 tablespoons tahini mustard dressing (see recipe below)

1 cup baby arugula (rocket), washed

¼ cup pink Sauerkraut or fresh pickles

1 Aug 2022


Mix oil, lemon, garlic, and parsley in a small bowl. Brush mushrooms with the marinade and set aside for 15 mins before grilling or panfrying for a few minutes each side. Slice ciabatta buns in 2 and place under hot grill until lightly toasted. Spread base with lashings of mustard sauce and top with arugula, warm mushrooms and sauerkraut.


To make the mustard sauce


¼ cup olive oil

½ cup tahini paste

4 tablespoons lemon juice

2-3 teaspoons hot English mustard

2 teaspoons honey

2 tablespoons ice-cold water (approx.)

salt and freshly ground black pepper to taste

Combine oil, tahini, lemon juice and honey in a bowl. It will become quite thick and gluggy at this stage but don’t worry, whisk in the ice-cold water (adjusting amount) until mayo is the desired consistency. Its magic.