Mushroom Patty Burgers
ready in 50 min.
- 4 Portobello Mushroom (caps)
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic cloves (crushed)
- 4 Burger buns (split in half)
- salad arugula (rocket), lettuce
- For the salsa
- 3 cloves garlic cloves (crushed)
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1.333 cups olive oil
- ½ teaspoon lemon juice
Place the mushroom caps, smooth side up, in a shallow dish.
Whisk together the vinegar, oil, garlic and salt and pepper to taste. Pour over the mushrooms and leave to stand for 15 minutes, turning twice.
Heat the broiler (grill)
Toast the burger buns and set aside.
Place the mushrooms on the broiler, reserving the marinade for basting. Grill for 5-8 minutes on each side, until tender, brushing with the marinade frequently.
For the salsa: put the garlic, egg yolks and mustard into a food processor or blender. Blend into a paste and very slowly drizzle in the olive oil to make a thick mayonnaise-like sauce.
Add the lemon juice and season to taste with salt and pepper.
Place a few salad leaves on the base of each burger bun. Top with a mushroom cap, smooth side down.
Spoon some salsa on each mushroom cap. Garnish with mango strips, chilis and bean sprouts.