Miso mushroom burgers with crispy ‘crackling’ recipe
 A vegan burger with a difference! Whole Portobello mushrooms are seared in a miso dressing and topped with crisp rice paper ‘crackling’ for incredible crunch and flavour. Each serving (excluding sweet potato fires) provides 500 kcal, 9.6g protein, 41g carbohydrate (of which 12g sugars), 31g fat (of which 3.3g saturates), 5g fibre and 2.4g salt. 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers2 tbsp vegetable oil 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers 2 tbsp vegetable oil 1½ tbsp miso paste1½ tbsp olive oil 2 garlic cloves, crushed4 Portobello mushrooms vegetable oil, for brushing 1½ tbsp miso paste 1½ tbsp olive oil 2 garlic cloves, crushed 4 Portobello mushrooms vegetable oil, for brushing 2 burger buns, split and toasted2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, slicedsweet potato fries (optional) 2 burger buns, split and toasted 2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, sliced sweet potato fries (optional) Method Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6.To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil.Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up.Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible.Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices.To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Recipe tips Do check that the burger buns are vegan - brioche buns would not be suitable!