Mushroom burger
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 large flat mushrooms
- 1⁄2 finely chopped red onionplus slices to serve
- 1 clove garliccrushed
- olive oil
- 1 tsp sweet smoked paprika
- 2 tsp thymechopped
- 30g fresh breadcrumbs
- 1 tbsp tomato ketchupplus extra to serve
- 2 brioche or other burger buns
Nutrition: per serving
- kcal502
- fat19.6g
- carbs65.3g
- fibre6.1g
- protein13.3g
- salt1.5g
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.
