The bank holiday is fast approaching! A time to meet up with friends in your back garden, socially distanced & a maximum of 6 of course…
A few of you might already have plans for BBQs & “light refreshments”.
Whilst we love a treat, we appreciate some of you might be looking for a healthier alternative. So here is a great healthy-themed BBQ classic to try.
Smoky mushroom burgers with roasted garlic mayo
* As I write this, I’m already planning on heading to the supermarket after work to get these ingredients!
Prep time: 25 mins
Cook time: 50 mins
4 large flat mushrooms
1 tbsp olive oil, plus extra for frying
2 roasted red peppers (from a jar) finely chopped
½ small pack thyme leaves picked & chopped
50g fresh breadcrumb
1 tbsp sundried tomato paste
2 tsp smoked paprika
3 red onions, thinly sliced
1 tbsp golden caster sugar
1 tbsp sherry vinegar
For the roasted garlic mayo
3 garlic cloves, unpeeled
4 crusty bread rolls
25g grated cheddar or manchego
1. Get that BBQ fired up – firing up techniques vary & are down to the boss of the BBQ.
To create the garlic mayo, place the garlic cloves in a wrapped foil package, locate a hot spot on your BBQ & let them cook for 20 mins. *Tip – watch your hands when doing this! After 20 mins, the garlic cloves should be nice & soft. Alternatively, if the weather is not exactly BBQ weather, aka the great British weather, you can cook these in the oven for 20 – 30 minutes. After 20 minutes remove them from the BBQ or oven & let them cool. Once cooled, squeeze the cloves out of their skins (a nice little challenge for me especially) & mash them with a kitchen fork. Mix the garlic puree with the mayonnaise & then pop into a chilled area (fridge) until ready to serve with the burgers.
Ok phew, that’s stage one out of the way. If you’ve got this far without creating a mess in the kitchen or the fire brigade hasn’t turned up due to the BBQ getting out of control, then well done! I’m not sure if I’d have got this far without incident.
2. It’s now time to involve those mushrooms. Begin with removing the stalks using a sharp knife & finely chop them. Heat a drop of oil in a pan either on your BBQ or on a kitchen hob, add the stalks & fry for a few minutes. Add the peppers, thyme, breadcrumbs, tomato paste, paprika & some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with ¼ of the mixture. Did you know that these can be chilled for up to 1 day? Bonus!
Ok, we are halfway through this master creation…
3.Grab another frying pan. Heat a tiny bit of oil. Your guests won’t appreciate a large ball of flames shooting up in the air so be careful with your definition of tiny. Add the onions & let them cook away for 15 minutes. After 15 minutes the onions should start to look soft & golden. Add the sugar, vinegar, & a bit of seasoning to bring a lovely smell to the area. Leave them to cook for 5 more minutes until they become caramelised & sticky. Did you know these can be chilled for up to 2 days?
Ok, now we are onto the last step, yaaaaaaaaaaaaaay!
4. Place the mushrooms on the BBQ or in the oven, stuffed side up. Close the lid/oven door or cover with foil. Leave to cook for 20 minutes until they appear soft & cooked right through. Keep an eye on the heat as burnt mushrooms aren’t part of the plan! Split the bread rolls & toast them either in the oven or on the BBQ (providing the flames are still going). Spread each roll with some of the amazing garlic mayo you made earlier, top with a bunch of salad leaves, a filled tasty mushroom, some of those sticky onions & to top it off, a small helping of grated cheese.
Sit back & enjoy it! Oh, & don’t forget to let us know how you got on. We’d love to see photos of your efforts!
Source: BBC Good Food