Oh how I have missed a good burger! Fluffy burger bun, juicy burger, slow-cooked onions, jalapenos, ketchup, salad… So I was super excited to discover that mushrooms (yes, just plain old mushrooms!) make a wonderful substitute!
So quick, so easy, so delicious. Honestly, we’re going to be eating this a lot over the summer to make up for no burgers for ages! Even my husband who has been used to amazing barbeques with the best quality burgers was astonished at how good these were – he didn’t even miss the meat.
We decided that a lot of the burger awesomeness comes from the toppings in it anyway – I must admit that I filled my bun so full that I couldn’t eat it, and had to resort to a knife and fork… but it was GOOD 🙂
Ingredients
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- Preheat your oven to 180 degrees celcius (fan)
- Brush the mushrooms lightly all over with the oil.
- Place gills side up on a baking tray and roast for 15 minutes (or 10 if your mushrooms are on the thinner side)
- Flip the mushrooms over and roast for a further 10 minutes. (If you want it barbequed then take it out of the oven for the last 5 minutes and pop it on the BBQ for an authentic flavour)
- Your 'burgers' are now ready! Serve as you like - I love a good gluten-free bun, slowly sweated onions, sliced tomatoes, vegan mayo, jalapenos - anything you like! Yummy and messy 🙂
I've done this recipe with both normal 'large flat mushrooms' and the official Portobello mushrooms - both were great, both tasted and looked identical, so basically find the largest, flattest mushroom you can that looks like it will fit in a bun and you're sorted!
Does this even count as a recipe?! Lovely served with a Greek salad. It’s so simple but so great!