Dinner, Outdoor Cooking

Mushroom & Tofu Burgers With Chimichurri Sauce

Step 1 of 8

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.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 2 of 8

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.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 3 of 8

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.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 4 of 8

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. 15-19 minutes).

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 5 of 8

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.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 6 of 8

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.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 7 of 8

After 4 minutes, open lid and flip tofu. Close lid and continue cooking until time expires.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Step 8 of 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 2 slices tofu onto each bun base then top with a mushroom and rocket leaves.

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
280g block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

60ml extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
30g bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

For the burgers:

1½ tbsp extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
9oz block firm tofu, cut lengthwise into 4 slices (about 1cm thick)
Sea salt and ground black pepper, as desired
Rocket leaves, to serve

For the chimichurri:

2fl. oz extra-virgin olive oil
1½ tbsp red wine vinegar
2 garlic cloves, peeled, minced
1oz bunch flat leaf parsley, leaves picked and finely chopped
1 red chilli, seeded and finely chopped
1 tsp dried oregano
Sea salt and ground black pepper, as desired

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Allergies

Tip: Allergy Advice

Cooking mode

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For the chimichurri:

For the burgers:

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Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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