If you like mushrooms, then this is the burger for you and if you don’t, once you have added all the trimmings, you will find it difficult to tell this juicy veggie burger from a meat one.
Portobello mushrooms are relatively cheap; they are also salt free, low in calories and a good source of B vitamins, potassium, phosphorous and iron. This one isn’t 100% vegan, as I like to melt a slice of smoked cheese on the top, but you can substitute this for vegan cheese and away you go.
These are best cooked on a BBQ grill over direct heat, but can easily be cooked under a hot grill.
Portobello Mushroom Burgers
- 2 Portobello mushrooms
- 2 Brioche bread rolls (Leaker’s of Bridport make excellent rolls)
- Bunch of Dorset watercress or lettuce
- Pickled red onion
- 1 tbsp. Rapeseed oil or olive oil
- 2 slices Smoked cheese
- Ketchup or BBQ Sauce
- I pepper or courgette
- 2 x Bamboo skewers
- Step 1 To pickle the onion…Thinly slice the red onion and place in a bowl. Cover with the juice from a jar of pickled gherkins or white wine vinegar & a little castor sugar for around an hour.
- Step 2 Bamboo Skewers and Pepper – Place the skewers in water to soak.
- Step 3 Wash and cut the red pepper into 5cm chunks
- Step 4 Place the pepper into a bowl and drizzle some oil over
- Step 5 You can now add salt and pepper and any spice mix you have (eg. garlic granules, paprika or sumac).
- Step 6 When ready to cook, thread around 5/6 pieces of pepper onto each skewer. If you have any left, you can BBQ these as a side dish.
- Step 7 For the burger itself – peel the mushrooms and drizzle with oil.
- Step 8 Start cooking the pepper skewers first and allow them to soften, with a nice char on the edges. Move away from the direct heat if cooking on a BBQ or place into a warm oven if cooking under a grill.
- Step 9 Place the mushroom stalk side down for 5-7 minutes
- Step 10 grill over direct heat and turn.
- Step 11 After 3 minutes add the cheese, to allow it to soften and melt
- Step 12 Toast your rolls
- Step 13 Constructing your burger – tomato, mushroom, cheese, watercress/lettuce, pickle onion, ketchup/BBQ sauce and mayonnaise (I like to add few slices of red chilli on mine) – then stick in the skewer, with the pepper still on it, into the bun – bon appétit!