Smoky mushroom burgers with roasted garlic mayo

Smoky mushroom burgers with roasted garlic mayo

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Top mushrooms with sundried tomato breadcrumbs and serve with melted cheese and aioli for the ultimate veggie burger

Nutrition and extra info

Additional info

  • Easily doubled
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
283
protein
6g
carbs
27g
fat
17g
saturates
2g
fibre
4g
sugar
13g
salt
0.4g

Ingredients

  • 4 large flat mushrooms
  • 1 tbsp olive oil, plus extra for frying
  • 2 roasted red peppers (from a jar), finely chopped
  • ½ small pack thyme, leaves picked and chopped
  • 50g fresh breadcrumbs
  • 1 tbsp sundried tomato paste
  • 2 tsp smoked paprika
  • 3 red onions, thinly sliced
  • 1 tbsp golden caster sugar
  • 1 tbsp sherry vinegar

For the roasted garlic mayo

  • 3 garlic cloves, unpeeled
  • 50g good-quality mayonnaise

To serve

  • 4 crusty bread rolls (we used ciabatta)
  • salad leaves
  • 25g cheddar or Manchego, grated

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Method

  1. Heat up the barbecue. To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 mins until really soft. Alternatively, bake in a hot oven for 20-30 mins. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.
  2. Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan (on the barbecue or hob), add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with 1⁄4 of the mixture. Can be chilled for up to 1 day.
  3. Meanwhile, heat a little oil in another frying pan (on the barbecue or hob), and add the onions. Cook for 15 mins until soft and golden, then add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky. Can be chilled for up to 2 days.
  4. Put the mushrooms on the barbecue (stuffed side up), close the lid or cover with foil, and cook for 20 mins until soft and cooked through. Be sure to keep an eye on the heat and move to the upper shelf if the bottoms of the mushrooms start to burn. Split the rolls and heat these on the barbecue, too. Spread each roll with some garlic mayo, top with salad leaves, a filled mushroom, some sticky onions and a grating of cheese.

Recipe from Good Food magazine, July 2014

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Comments

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anniemanequin's picture
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Absolutely delicious. Spotted this recipe when browsing latest added and thought it looked nice so decided to try it, and it was lovely, would have happily paid for it eating out. I had it in a crispy ciabatta with a side salad and it was plenty filling. I should say I substituted roasted red peppers for sundried tomato antipasti, because I got confused about which I had in stock, but I'm sure it would be great with peppers too. Baked them in foil in the oven rather than BBQ. Also really economical as you can use a lot of store-cupboard ingredients, and probably quite healthy if you use a small amount of cheese (ale that is needed).

jobrowne78's picture
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Really lovely recipe. I made in the oven rather than on the BBQ, but put the rolls on to the griddle to warm up and get the char lines. I also added some feta to the pepper/tomato/breadcrumb mix and left off the cheese on top. Delicious and will definitely cook again.

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