This oozy truffle mushroom cheese burger is for those who are prepared to get slurpy and dirty. Whoever said veggies are bland will be running for their money after they try this oozy burger. Even better, there’s minimal graft involved.
This dish can easily be whipped up in the kitchen, or is a great meat-alternative for those summer BBQ’s. We created a really simple and refreshing salsa for the bun. However, if you’re craving something a bit creamier and richer, our guacamole sauce would also work beautifully. (Find the recipe here Oozy Cheese Fondue Chickpea Burgers with Guacamole)
We realised not everyone has truffle oil stocked up in their cupboard, and it’s honestly not a necessary addition. But if you can get your hands on this jewel of an oil, it’ll 100% take your mushroom cheese burger to the next level. Enjoy!
2 large portabello mushrooms
1 seeded bun
1 bunch of rocket
2 slice of edam cheese
2 tomatoes diced evenly, seeds removed
1/4 red onion finely diced
2 tsp lemon juice
1 tbsp finely chopped parsley
1/2 tsp sugar
1 tsp truffle oil
1 tbsp olive oil
1 onion ring
- Combine the truffle oil, tomato, onion, sugar, lemon juice and parsley to make the salsa and set aside
- Cut the bun in half and toast each side.
- Season the mushrooms and place in a heated oiled pan, seering the mushrooms for roughly 3 minutes each side.
- Once that ‘shroom is nice and juicy, top with a slice of cheese and add a splash of water. Cover, and let the heat do it’s melty-magic.
- Once the cheese has melted, layer the burger as: bottom bun, salsa, rocket, mushroom, cheese, onion, burger and lid.