The 28th of May was, as I am sure you are aware, World Burger Day. I decided to mark this auspicious occasion by preparing Double Mushroom Cheeseburgers.
I first had these on New Year’s Day at a pub in Maleny, Queensland,
and jolly good they were too! They were prepared with halloumi cheese, which can be hard to find, and of indifferent quality (texture of a wellington boot sole; I speak with some authority), but I think strong cheddar or Gouda is every bit as good, and more burger-like.
They are pretty easy and quick to make, and taste wonderful.
2 tbs olive oil
3 large portobello mushrooms,
1½ tbs sherry
6 sprigs thyme
1 bunch parsley (about 1 tbs when chopped)
100g mixed wild mushrooms
1 beefsteak tomato
1 red onion
½ red pepper
3 slices strong Cheddar or Gouda cheese
2 large Italian rolls
1. Fry the portobello mushrooms both sides in olive oil for about 5 minutes, until nicely brown.
2. Chop the parsley and garlic finely.
3. Lay the mushrooms cup up, and fill with sherry, chopped garlic, thyme and parsley.
4. Cover frying pan and cook slowly for 15 minutes.
5. Meanwhile, clean the wild mushrooms, and fry in butter until golden.
6. Slice the onions thinly, cut the tomatoes into 1/2cm slices, shred the red pepper.
7. Tip out the juices from the upturned mushrooms, and reduce until about 1½ tbs remain.
8. Cut the rolls into 3 equal horizontal slices.
9. Remove the thyme sprigs from the portobello mushrooms. Cut one in half.
10. Place the portobello mushrooms on the bottom slice of roll, add the wild mushrooms, drizzle with the juice and top with cheese.
11. Place under a hot grill until the cheese is melting.
12. Cover with the second slice of roll, add the salad ingredients, drizzle with olive oil and return to the grill for about a minute.
13. Top with the last slice of roll.
And to serve: chips! what else! (you could also add homemade coleslaw, and or chutney, but I think the burgers are best served plain.)