A classic vegetarian burger that is guaranteed to offer your vegetarian guests something delicious to eat at your BBQ.
- 4 large flat mushrooms
- 1/2 red onion finely chopped plus slices to serve
- 1 garlic clove crushed
- olive oil
- 1 tsp sweet smoked paprika
- 2 tsp thyme chopped
- 30 g fresh breadcrumbs
- 1 tbsp tomato ketchup plus extra to serve
- 2 brioche or other burger buns
- Remove the stalks from the mushrooms, finely chop, and put in a frying pan with the chopped onion, garlic and 1⁄2 tbsp oil. Cook gently until softened, then add the paprika and thyme, and cook for another minute. Tip into a bowl with the breadcrumbs and 1 tbsp of ketchup, season and mix well.
- Heat oven to 200C/fan 180C/gas Brush the caps of the mushrooms with olive oil and heat a griddle (or frying pan).
- Char the mushrooms on both sides until golden and softening, but not collapsing. Divide the breadcrumb mixture between 2 of the mushrooms, and put the other mushrooms on top, like sandwiches. Put in a roasting tin and bake for 5 minutes or until piping hot, while you get your burger fillings and sides ready. Open the buns and add them to the oven for another 5 minutes with the mushrooms.
- Sandwich the double mushrooms between the toasted buns with the lettuce, sliced red onion, gherkins, mustard and more tomato sauce. Serve with fries, if you like.