Vegetable burgers can pack a flavour punch with just a few great ingredients. I’ve used wilted spinach in place of lettuce, which works beautifully with the goat’s cheese and meaty mushrooms.
Serves: 4
INGREDIENTS
8 large Portobello mushrooms, stems removed
2 large red onions, thinly sliced
1 clove garlic, crushed
2 teaspoons balsamic vinegar
400 grams spinach leaves, washed
olive oil
sea salt and ground pepper
To assemble
4 burger buns, toasted and buttered (I used brioche buns)
mayonnaise, for spreading
100 grams soft goat’s cheese
METHOD
Heat a sauté pan or barbecue until hot. Brush the mushrooms with oil and season both sides. Cook until tender then set aside, covered to keep warm.
Add a little oil to the sauté pan and cook the onion and garlic with a good pinch of salt until soft. Add the balsamic vinegar and cook for 1 minute then transfer the onions to a plate.
Add the damp spinach leaves to the same hot pan and cook, turning with tongs, until just wilted.
To assemble: Spread the buns with mayonnaise and top with a pile of spinach, then the mushrooms. Crumble over the goat’s cheese and add a stack of balsamic onions. Replace the tops and serve immediately.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.