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Mushroom Burgers
Mushroom burgers
Flat mushrooms have an intense, robust flavour and a dense, meaty texture which make them the ideal filling for these gourmet vegetarian burgers.
- 4 large flat mushrooms
- olive oil cooking spray
- 4 eggs, at room temperature
- 1 loaf Turkish bread, cut into 4 pieces, crossways
- 40g baby rocket
- 225g can sliced beetroot, drained
- 4 slices canned pineapple in natural juice, drained
- 1/3 cup tomato relish
- dressed salad leaves, to serve
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Preheat a barbecue plate and grill on medium-high heat. Spray both sides of mushrooms with oil. Cook on barbecue plate for 3 minutes each side or until tender.
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Crack eggs onto barbecue plate. Cook for 2 minutes for soft yolks or until cooked to your liking.
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Meanwhile, split Turkish bread pieces lengthways. Spray both sides with oil. Grill for 2 minutes each side or until toasted.
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Place toasted bread on plate. Top with rocket, beetroot, pineapple, mushroom, egg and relish. Season with salt and pepper. Top with another piece of toasted bread. Serve with salad.