Spinach, tomato and mushroom burger recipe
A little prep goes a long way to make this mushroom burger a winner. Soy-marinated tomatoes and meaty portobello mushrooms provide a rich, umami hit in a bun.
Tip: if you have time, marinate the tomatoes overnight.
Ingredients
- 2 tomatoes, sliced
- 50 ml rice vinegar
- 100 ml light soy sauce
- 40 g brown sugar
- 1 spring onion, sliced
- 0.5 red chilli, sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 pinch each of oregano, rosemary and thyme, chopped
- 100 g butter, softened or 100ml/3.5floz olive oil
- 4 portobello or field mushrooms (as big as your buns), stalks removed
- 1 knob of butter or glug of oil, for frying
- 2 garlic cloves, sliced
- 1 chilli, sliced (deseeded if you like)
- 200 g spinach
- 4 brioche burger buns
- 1 pinch sea salt and black pepper
- 2 tomatoes, sliced
- 1.8 fl oz rice vinegar
- 3.5 fl oz light soy sauce
- 1.4 oz brown sugar
- 1 spring onion, sliced
- 0.5 red chilli, sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 pinch each of oregano, rosemary and thyme, chopped
- 3.5 oz butter, softened or 100ml/3.5floz olive oil
- 4 portobello or field mushrooms (as big as your buns), stalks removed
- 1 knob of butter or glug of oil, for frying
- 2 garlic cloves, sliced
- 1 chilli, sliced (deseeded if you like)
- 7.1 oz spinach
- 4 brioche burger buns
- 1 pinch sea salt and black pepper
- 2 tomatoes, sliced
- 0.2 cup rice vinegar
- 0.4 cup light soy sauce
- 1.4 oz brown sugar
- 1 spring onion, sliced
- 0.5 red chilli, sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 pinch each of oregano, rosemary and thyme, chopped
- 3.5 oz butter, softened or 100ml/3.5floz olive oil
- 4 portobello or field mushrooms (as big as your buns), stalks removed
- 1 knob of butter or glug of oil, for frying
- 2 garlic cloves, sliced
- 1 chilli, sliced (deseeded if you like)
- 7.1 oz spinach
- 4 brioche burger buns
- 1 pinch sea salt and black pepper
Details
- Cuisine: British
- Recipe Type: Burger
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Marinate the sliced tomatoes in a bowl with the rice vinegar and soy sauce, sugar, onion, chilli and ginger for at least 30 minutes.
- Mix the herbs with the butter or oil and spread over the top of the mushrooms. If you’re cooking indoors, preheat the oven to 180°C (350°F/gas mark 4). Place the mushrooms on a baking sheet and roast for 10–15 minutes. If you’re outdoors, cook them on your plancha or on the bars of the grill over the direct heat.
- Meanwhile, stick a frying pan on a low heat on the hob (or over a less hot part of the grill), add a little butter or oil and lightly fry the garlic and chilli, until the garlic goes golden – a minute or so.
- Now toss the spinach into the pan with a tablespoon of water. Throw a lid or baking sheet on top of the pan and sweat the spinach down. Stir a couple times. It won’t take more than 2 or 3 minutes. Season with the salt and pepper.
- When the mushrooms are cooked, get ready to assemble your burger. First, toast your buns. Place the mushroom onto the base of the bun. Top with the wilted spinach, a couple of slices of the soy tomato and the top of the bun.
This recipe is from The Burger Book by DJ BBQ (Quadrille, £12.99). Photography by David Loftus.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature