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

Details

  • Cuisine: British
  • Recipe Type: Burger
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Marinate the sliced tomatoes in a bowl with the rice vinegar and soy sauce, sugar, onion, chilli and ginger for at least 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

Veggie burger with melted cheese

Vegan kimchi burger

Classic cheeseburger

Comments


View Comments

Share the love