Summer barbecues are not only for meat-eaters– these gorgeous burgers are a great plant-based alternative, and so easy to make!
- 4 large flat mushrooms
- 4 tsp rapeseed or olive oil
- 4 Free From coconut oil alternative to jalapeño & chilli cheese slices
- 4 white batch rolls, halved
- 10g vegan butter alternative, melted
- 2 tbsp Wicked Kitchen garlic mayonnaise with caramelised onion Flavour
- 4 iceberg lettuce leaves, sliced
- 1 small red onion, thinly sliced
- 2 tomatoes on the vine, sliced
For the marinade
- 5 tbsp balsamic vinegar
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 3 large garlic cloves, crushed
- 10g fresh basil, chopped
- Preheat the barbecue and preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms on a baking tray and brush with the oil; season. Bake for 10 mins or until starting to soften.
- Meanwhile, whisk together the marinade ingredients in a small bowl. Remove the mushrooms from the oven and pour over the marinade; set aside to marinate for 10 mins or up to 24 hrs ahead.
- Transfer the mushrooms with a slotted spoon to the barbecue (discard the marinade) and cook for 3-4 mins each side. Press down a few times with a fish slice until you have dark charring marks and the mushrooms are starting to crisp up.
- Add a slice of cheese-alternative to the mushrooms, stalk-side up, and grill for a further 1 min until starting to melt. Lightly brush the cut sides of the buns with the melted spread, then toast on the barbecue until golden and charred.
- To assemble, spread the mayo on each bun and top with lettuce, tomato, a mushroom and onions. Top with the other half of the bun to serve.