This Aussie Mushroom Burger features flavours iconic to Australia with the beetroot relish, vintage cheddar cheese, red onion and a big BBQ flat mushroom.
Preheat the barbecue plate to medium-high heat. Spray prosciutto and onions with olive 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.
To prep the mushrooms, there is no need to wash or peel the mushrooms, simply wipe with a damp cloth if needed. If the stalk is long, you can trim it with a knife, so if sits flat on the BBQ. Spray mushrooms lightly with oil and grind a little salt and pepper on each side. (An added option is to sprinkle them with a little rosemary too)
Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
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
Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.
Ingredients
Directions
This Aussie Mushroom Burger features flavours iconic to Australia with the beetroot relish, vintage cheddar cheese, red onion and a big BBQ flat mushroom.
Preheat the barbecue plate to medium-high heat. Spray prosciutto and onions with olive 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.
To prep the mushrooms, there is no need to wash or peel the mushrooms, simply wipe with a damp cloth if needed. If the stalk is long, you can trim it with a knife, so if sits flat on the BBQ. Spray mushrooms lightly with oil and grind a little salt and pepper on each side. (An added option is to sprinkle them with a little rosemary too)
Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
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
Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.