Aussie Mushroom Burger

Aussie mushroom hamburger
Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins
 4 Flat mushrooms
 2 large red onions, cut into rounds
 8 slices of prosciutto
 4 vintage cheddar cheese slices
 ½ cup Beetroot relish
 4 hamburger buns, split and toasted
 40 g mixed salad leaves
 1 ripe tomato
 olive oil cooking spray
 Whole egg mayo
1

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.

2

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.

3

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

4

Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.

TIP! Substitute prosciutto with bacon or cheddar cheese with blue cheese.

Ingredients

 4 Flat mushrooms
 2 large red onions, cut into rounds
 8 slices of prosciutto
 4 vintage cheddar cheese slices
 ½ cup Beetroot relish
 4 hamburger buns, split and toasted
 40 g mixed salad leaves
 1 ripe tomato
 olive oil cooking spray
 Whole egg mayo

Directions

1

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.

2

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.

3

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

4

Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.

TIP! Substitute prosciutto with bacon or cheddar cheese with blue cheese.
Aussie Mushroom Burger

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