You are going to love these – stacked with tasty and juicy ingredients. As soon as barbecue time comes around, cook the mushrooms and tomatoes on the hot plate (griddle) for even more flavour.
3 Tbsp olive oil
1 Tbsp creamy Dijonnaise mustard
½ tsp crumbled dried oregano, or a little chopped fresh marjoram
Flaky sea salt
Freshly ground black pepper to taste
6 large flat mushrooms
1 tsp extra virgin olive oil
6 medium vine tomatoes, halved
Few pinches of sugar
50g (2 Tbsp) butter, softened until on the point of melting
1 large clove garlic, peeled and crushed
6 quality burger buns
2 small perfectly ripe avocados
Lemon or lime juice
12 iceberg lettuce leaves, torn into manageable pieces
Handful basil leaves, optional
Chutney or salsa of your choice (or a few slices rinsed preserved lemon per bun)
1 Preheat oven to 200°C (400°F). Mix together olive oil, mustard, oregano and ½ teaspoon of salt and pepper to taste in a small bowl. Wipe mushrooms with damp paper towels, then brush them all over with the seasoned oil. Put mushrooms in a shallow roasting tin lined with baking (parchment) paper (I use a Swiss roll tin / jelly roll pan). Bake for 15-18 minutes until sizzling and tender. Season with a little salt and set aside while finishing off the other ingredients.
2 Heat a heavy-based frying pan (skillet) over medium-high heat. Add 1 teaspoon extra virgin olive oil. Once oil is hot, quickly sprinkle tomatoes with sugar then transfer them cut side down into the hot pan. Cook for several minutes until lightly charred. Transfer to a plate. Season with salt and pepper.
3 Mix butter, ½ teaspoon of salt and the garlic together in a small bowl. Cut buns in half and brush on both sides with garlic butter. Transfer buns to a baking tray (sheet). Cook for 5-7 minutes, until nicely golden.
4 Halve avocados, remove stones, then peel. Slice thickly. Drizzle with a little lemon or lime juice and season with a few pinches of salt.
5 Right! If you’ve made it through this lot, it is finally time to assemble the burgers! Stack ingredients in this order on the bottom buns: lettuce, mushroom, tomatoes, basil if using, avocado slices and dollops of chutney or salsa. Put bun tops in place and serve!