This is probably one of my favourite things to make and eat. It’s loosely based on something I ate at a burger place in London, but this combination of mushroom and goats cheese in a brioche bun is so worthy of praise, I reckon it could easily replace regular meat burgers.
Tips: be sure to get a ripe, strong goats cheese; one that will stand up to the chutney and mushroom. If you’re not a fan of goats cheese, brie will work well too; as will any strong cheddar (but it does need to be strong). Also, be aware that mushrooms shrink a bit when cooked, so the bigger you find them, the better.
Finally, it might seem a bit pretentious to go all out and get brioche buns, but I promise that they’re worth it – the sweetness really counterbalances the savoury mushroom, cheese combo, and they are utterly delicious lightly toasted too.
Ingredients (Serves 2)
For the Burgers
- Two large flat portobello mushrooms
- Ripe, firm goats cheese, 100g
- A handful of baby spinach
- Two brioche buns
- Caramelised red onion chutney and mayonnaise, to serve
For the Wedges
- Two medium sweet potatoes, cut into wedges
- A glug of olive oil
- A generous sprinkling of smoked paprika
- Salt and pepper, to season
Preheat the oven to 220 degrees / Gas 6, and par-boil the sweet potato wedges. Drizzle olive oil onto a tray and heat it in the oven. When hot, Add the parboiled, drained sweet potato and coat with smoked paprika, salt and pepper. Mix around, then return the hot tray to the oven to cook for 25-35 minutes. Generally speaking, the longer the better, as they’ll get crispier and tastier.
About ten minutes before the wedges are done, heat a little olive oil in a frying pan and add the mushrooms. Cover with a lid and cook on a high heat, flipping every few minutes. They will appear to be smoky, but this is the desired affect. When they’re just cooked – still firm, turn off the heat.
Heat an overhead grill and place the mushrooms on a grill pan with the sliced brioche buns alongside. Add slices of the cheese to the mushrooms, and heat for a few minutes, until the cheese is very melted and the brioche buns are lightly toasted on both sides.
To assemble, cover the toasted bun in caramelised chutney and mayo, to taste. Add a layer of baby spinach and then add a mushroom.
Serve with a load of sweet potato wedges and your desired condiments.