Vegetarian. Serves 4.
Best on a sunny summer's day, or when you want to be reminded of one.
Ingredients
For the burger:
| 4 | portobello (big) mushrooms, stems trimmed |
| 2 to 4 tbsp | olive oil |
| 2 | beefsteak (big) tomatoes, each cut into 4 slices |
| 4 | burger buns (or pitta breads, flat breads, etc.) |
|
optional toppings |
½ red onion rocket or other salad leaves thinly sliced cheese bacon or Parma ham |
For the aïoli:
| 1 | fat garlic clove, chopped |
| ½ tsp | coarse sea salt |
| 2 tsp | finely chopped rosemary leaves |
| ½ tbsp | olive oil |
| 6 tbsp | mayonnaise |
| freshly squeezed lemon juice |
Technique
Make the Aïoli: Mash the garlic with the salt to form a paste. Mash in the chopped rosemary and then mix in the oil, beat in the mayonnaise and add the lemon juice to taste.
Make the burgers: Heat a heavy frying pan. Brush the mushrooms liberally all over with the olive oil then rub with salt and pepper. Add to the pan and then cook over a high heat until tender. (You may need to add more oil if the mushrooms are particularly absorbent.)
Remove from the pan and keep the mushrooms warm. Add the tomato slices to the hot pan and sear briefly for about 30 seconds on each side.
Assemble: Split the buns and spread with butter. Add onion rings, mushrooms, tomatoes, aïoli, bacon/ham, cheese and salad leaves. Close the buns and serve.