Portobello mushroom burger with red pepper sauce

Method

1. Preheat the oven to 220°C, using the fan if you have one. Brush the red pepper slices for the sauce with coconut oil and roast on a baking sheet for 10 minutes. Remove from the oven and allow to cool for a few minutes.
2. Meanwhile, brush the mushrooms with coconut oil and fry in a large frying pan over a medium-high heat for 5 minutes or until browned and soft. Remove with a slotted spoon and set aside. Add the thinly sliced onion to the same pan and cook for 5 minutes until soft. Add the coconut palm sugar and stir until dissolved and the onion caramelizes. Remove from the heat.
3. Once the red peppers have cooled, add them to a food processor or blender along with the rest of the ingredients for the red pepper sauce and blend until smooth.
4. Now, lay your lovely roasted mushrooms on the buns and slather on the delicious red pepper sauce (for me, the more the sauce the better). Top with equal amounts of the caramelized onion, gherkin halves and rocket. It’s just TOO yummy!