22 Aug 2017 |
The mere mention of “vegetarian” can send some burger lovers apoplectic. But vegetarian customers are as passionate
about their burgers as meat lovers are. Opinion seems to be divided between devotees of the “patty” experience and
those who prefer a combination of vegetable - Tom Byng & Fred Smith, authors of Byron: The Cookbook
VEGGIE MUSHROOM & GOAT’S CHEESE
4 LARGE PORTOBELLO MUSHROOMS
2 ROASTED RED PEPPERS AT ROOM TEMPERATURE – SHOP-BOUGHT AND DRAINED
4 X 1cm THICK SLICES OF RIND-ON GOAT’S CHEESE,
E.G. A WIDE, SOFT-RIPENED CHÈVRE BLANC
4 BUNS, HALVED
50g BABY SPINACH LEAVES
½ BEEF TOMATO, CUT INTO 5m m THICK SLICES
1 SMALL RED ONION, PEELED AND SLICED INTO 2mm THICK RINGS
SEA SALT AND FRESHLY GROUND BLACK PEPPER
4 GHERKIN SPEARS
1. Preheat the oven to 180˚C (350˚F).
2. Snap off the stalks of the mushrooms and discard. Place the mushroom caps onto a baking tray. Drizzle with a little olive oil and season with salt and pepper.
3. Roast the mushrooms for 15 minutes or until softened. These will keep in the fridge for up to 2 days.
4. When you are ready to cook the burgers, cut the peppers in half and place a piece on top of each mushroom. Top with the goat’s cheese.
5. Preheat a grill or BBQ to high. If using a grill, place the topped mushrooms, still on their baking tray, under the grill on the highest shelf. Watch carefully and remove the tray from under the grill as soon as the cheese has melted.
If using a BBQ, place the mushrooms on a grate, close the lid and cook until the cheese has melted.
6. Meanwhile, toast or grill the cut sides of the buns.
7. Spread the Aïoli over the top halves of the buns.
8. Place the spinach leaves on the aïoli, then top with a slice of tomato. Separate the onion into rings and place 5 of these on top of each tomato.
9. Carefully place the topped mushrooms on the bottom halves of the buns.
10. Bring the 2 halves together and serve with a gherkin spear on the side.
Photography by Martin Poole.