Mushroom burgers are the perfect veggie alternative to beef or chicken burgers. Even the most devoted meat eaters will fall head over heels for this delightful mushroom burger recipe. This lower calorie mushroom burger, covered in cheese and garlic butter, still feels naughty whilst being nice to your waistline. These can also be put on the BBQ and all you’ll need to do is close the lid when the cheese goes on to make sure they are gooey, bubbling and melted. The texture of mushrooms makes them the perfect choice for a vegetarian burger alternative. Make this healthy but hearty vegetarian burger at your next barbecue. We’ve gone for read-made toppings to make sure these are nice and quick to put together, but if you’re feeling fancy then you could of course make your own relish to really impress pals. And why not serve them with some sweet potato chips or fresh and delicious coleslaw, using a little bit of horseradish for an extra kick.
- 4 Portobello mushrooms, wiped with damp kitchen paper
- 1tbsp extra virgin olive oil
- 50g packet garlic butter
- 75g gruyère cheese, sliced
- sesame topped burger baps, halved and toasted under the grill
- chilli jam, to serve
- sweetcorn relish, to serve
- 1 tomato, sliced evenly
- watercress, to serve
Put the mushrooms on a foil-lined grill pan, cup-side down, and brush with olive oil. Grill for 3 minutes then turn the mushrooms over, season with salt and freshly ground pepper and evenly dot with the garlic butter. Cook for a further 5 minutes, until tender.
Arrange the sliced cheese on top of the mushrooms and grill again until the cheese has melted and is bubbling.
Pop the burgers on the baps, spooning over any juices from the pan, top with chilli jam, sliced tomatoes, sweetcorn relish and watercress.