18 mins
Mushroom Burger
Recipe by Graham
Mushroom Burgers are a great alternative to high-cholesterol beef burgers. They're light, vegetarian and very, very tasty. Great for a quick meal or even a snack.
Mushroom and Garlic Pancakes (Crêpes) 
Mushrooms à la Grècque Ingredients for Mushroom Burger
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Mushroom Burger
- First, split the burger buns, toast them and lightly butter the cut sides. Preheat a grill (broiler) to medium-high. Remove the mushroom stalks and clean the mushroom caps then sprinkle them evenly with salt and freshly ground black pepper. Cook the mushrooms, smooth side down, for 4-5 minutes, then turn them over, brush the tops (the smooth side) with with olive oil and cook for a further 3-4 minutes (or until tender).
- Meanwhile, in a small bowl, combine the pesto sauce, mayonnaise and mustard with ¼ teaspoon of freshly-ground black pepper and ¼ teaspoon of salt. Place the cooked mushrooms, smooth side down, on the bottom half of each bun. Drain the roasted red peppers and share evenly between the buns, on top of the mushrooms. Divide the rocket leaves evenly on top of the peppers and spread the pesto-mayonnaise-mustard mixture evenly over the top. Cover with the top halves of the buns and serve with a glass of chilled rosé wine.
GRAHAM'S HOT TIP:
If can get messy trying to spread the pesto-mayonnaise-mustard mixture on top of rocket leaves so spread it on the top part of the bun and flip the top half onto the bottom half.
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