We saw these mushrooms when we were in the shop last week and thought they looked just perfect to be used as burger 'buns'. So, we gave it a go!
Next, we used a couple of dessertspoons to form the burgers into patties and fried them in a little sunflower oil over a medium heat.
Then it was time to gather all the 'putting together' ingredients - we used iceberg lettuce leaves, sliced tomatoes, sliced baby brie and portabella mushrooms. Also tomato ketchup and other sauces...
Sous Chef J layered his burger on a lettuce leaf, added a slice of tomato and folded the leaf into a parcel to enclose the burger.
The mushrooms were quickly heated in the frying pan, stalk side down, for a couple of minutes.
They were then ready for use as 'buns'... and to make a cheeseburger we used slices of mini brie as well as the burger, lettuce and tomato slice.
Here's a cross section through our mushroom-bun-cheeseburger ....
... yumminess on a plate. Sous Chef J had seconds and thirds although prefers the lettuce wrapped burgers as they contain the deliciousness better for him!
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