Chargrilled Mushroom Burgers
Ingredients
Prep: 20 mins | Cook time: 15 mins | Serves: 4
375g Portobello Flat Mushrooms
5ml extra virgin olive oil cooking spray
250g Cocktail truss tomatoes
4 sesame seed brioche buns (split) toasted
1/3 cup Birch & Waite Parsley Dill & Tarragon Seafood Sauce
1 little gem lettuce (leaves separated)
1/4 cup shaved cheddar cheese
1/2 small red onion (thinly sliced)
110g tub bocconcini (drained, torn)
60g mixed salad leaves
1/4 bunch basil (leaves picked)
2 tbs balsamic vinegar dressing
Method
Step 1. Heat a chargrill pan over medium heat. Spray mushrooms with oil. Cook for 5 minutes
each side or until tender.
Step 2. Slice 4 tomatoes. Spread bun bases with dill and tarragon sauce. Top with lettuce, sliced
tomato, grilled mushrooms and cheddar cheese. Sandwich with bun tops.
Step 3. Cut remaining tomatoes into wedges. Combine tomato, onion, bocconcini, salad leaves
and basil in a bowl. Drizzle with dressing and toss to combine.
Step 4. Place burgers on serving plates with salad. Serve.
