double shroom burger

Double shroom burger

  • serves 2
  • A little effort

This ever-popular shroom burger, with its smoky, charred, flat-mushroom filling, is rarely off the menu at Steak & Honour. The perfect vegetarian option for parties and barbecues.

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Ingredients

  • large flat mushrooms 4
  • red onion 1⁄2 finely chopped, plus slices to serve
  • garlic 1 clove, crushed
  • olive oil
  • sweet smoked paprika 1 tsp
  • thyme 2 tsp, chopped
  • fresh breadcrumbs 30g
  • tomato ketchup 1 tbsp, plus extra to serve
  • brioche or other burger buns 2

Method

  • Step 1

    Remove the stalks from the mushrooms, finely chop, and put in a frying pan with the chopped onion, garlic and 1⁄2 tbsp oil. Cook gently until softened, then add the paprika and thyme, and cook for another minute. Tip into a bowl with the breadcrumbs and 1 tbsp of ketchup, season and mix well.

  • Step 2

    Heat oven to 200C/fan 180C/gas 6. Brush the caps of the mushrooms with olive oil and heat a griddle (or frying pan).

    Char the mushrooms on both sides until golden and softening, but not collapsing. Divide the breadcrumb mixture between 2 of the mushrooms, and put the other mushrooms on top, like sandwiches. Put in a roasting tin and bake for 5 minutes or until piping hot, while you get your burger fillings and sides ready. Open the buns and add them to the oven for another 5 minutes with the mushrooms.

  • Step 3

    Sandwich the double mushrooms between the toasted buns with the lettuce, sliced red onion, gherkins, mustard and more tomato sauce. Serve with fries, if you like.

Nutritional Information

  • Kcals 502
  • Fat 19.6g
  • Carbs 65.3g
  • Fibre 6.1g
  • Protein 13.3g
  • Salt 1.5g
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