A couple of dinners ago, we had these delicious vegetarian burgers with field mushrooms and cheese. I didn’t think one would be enough, so it was decided that we would have two each. In fact, they were extremely filling, so if you’re not a big eater, one burger would be enough! I love meat, but juicy mushrooms make a healthy alternative. These took about 20 minutes to make from start to finish. see also : How To Make Greek Koliosalata or Smoked Mackerel Salad Dip
Ingredients: (serves 2)
- 4 very large field mushrooms
- 2 medium-sized onions
- 4 slices of cheese (we used havarti but you can use any type you prefer)
- juice of one lemon
- olive oil
- tsp of brown sugar
- 4 soft or crusty rolls
- ketchup or mustard or any condiments you prefer
Destalk mushrooms. Dip them in lemon juice to make them succulent and juicy. Thinly slice two medium-sized onions and fry them in olive oil and brown sugar until golden.
Set aside in a dish and fry all four mushrooms in the pan on a high heat, pressing them down with a spatula. Turn over after 5 minutes, then turn over again and fry for another 5 minutes.
Cut the rolls in half and lightly toast the insides. Butter the two halves.
Take the bottom of each roll, place a mushroom on it, add a slice of cheese and place under pre-heated grill. When the cheese has melted, serve with onions, mustard or ketchup (and don’t forget the lid!).
It’s best to assemble the second one after eating the first, otherwise it will get cold. There’s nothing worse than a cold burger, vegetarian or not. Enjoy! see also : How To Make Borscht