Roast Mushroom & GOOD FAT Aioli Burger

GOOD FAT AIOLI w burger.jpg

Nothing beats a good burger and this roast mushroom burger doesn't disappoint! With garlic roast mushrooms, creamy, crunchy coleslaw made with GOOD FAT Aioli, a sharp cheddar, fresh lettuce, tomato and a kick from mustard… and all this between a soft toasted bun.

Perfect post beach eating. Do as the chefs do and make all the components ahead and reheat the mushrooms in a frying pan for burgers in minutes.

Serves 2

INGREDIENTS

2 large cup mushrooms
2 tbsp olive oil
2 tbsp butter, cut into small pieces
1 clove garlic, sliced
Salt, freshly ground pepper

Coleslaw

  • 2 cups white cabbage, shredded

  • 1 cup carrot, shredded

  • 1/3 cup flat parsley, roughly chopped

  • 1/4 cup shallots, finely sliced

  • 1/3 cup GOOD FAT AIOLI

  • Juice ½ lemon

2 thick sliced cheddar cheese
2 sesame seed burger buns, split in half
2 tbsp GOOD FAT AIOLI
1 tbsp dijon mustard (optional)
1 handful wild rocket or your favourite lettuce
1 vine ripened tomato, sliced into 8 thin rounds

Good quality sea salt crisps, to serve

METHOD

Preheat an oven to 200°C and line a baking tray with baking paper. Remove the mushroom stalks and reserve for another use (like a risotto or pasta).

Place the mushrooms cup side up onto the tray, drizzle with the oil, season and scatter the sliced garlic and butter.

Roast for 12 minutes until you see juice pooling in the mushroom cup. Remove from the oven and let rest for 10 minutes.

Meanwhile, gently mix the coleslaw ingredients and season. Place the cheese slices over the mushrooms and return to the oven for 1 minute to melt.

Toast the cut sides of the buns in a hot pan or under a grill. Spoon the remaining aioli over the top and mustard on the bottom, if using, then build the burger starting with the rocket, tomatoes, mushroom and cheese then finish with the coleslaw and top bun.

Serve warm with the crisps.

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