“Aussie” Mushroom Burger

  • Cooking time: 30 minutes
  • Serves: 4
  • Olive oil cooking spray
  • 8 thin slices prosciutto
  • 2 large red onions, cut into rounds
  • 4 flat mushrooms, trimmed
  • 100g Taleggio cheese, sliced thinly
  • 1/2 cup beetroot relish
  • 2 tbs mayonnaise
  • 4 hamburger buns, split and toasted
  • 40g mixed salad leaves
  • 1 large ripe tomato, sliced
  1. Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
  2. Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted.
  3. Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.

Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.