Griddled summer mushroom burger

Juicy garlic mushrooms and a harissa dressing make a great veggie burger; try on the barbecue too.

Serves: 4

Preparation time:  15 minutes

Cooking time:  15 minutes

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You will need

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, crushed
  • 250g pack large flat mushrooms
  • 2 small courgettes, trimmed and sliced on the diagonal
  • 100g bag Italian-style salad
  • 250g pack vine-ripened tomatoes, cut in half
  • 2 tablespoons harissa paste
  • 1 lemon, zest and juice
  • 4 giant harvest grain baps, halved
  • 80g SO organic Greek feta, crumbled (please check pack for vegetarian suitability)
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Recipe Information

Step by step guide to making Griddled summer mushroom burger

  1. Heat a large griddle pan over a medium heat, or preheat the barbecue, if using.
  2. Mix 1 tablespoon of the oil with the crushed garlic and rub into the mushrooms and courgettes. Griddle or barbecue the mushrooms for 5 minutes each side.
  3. Cook the courgettes for 3 minutes, turning halfway (if barbecuing, put them on a sheet of foil to stop them falling through the grills). If using a griddle pan, cook the veg in batches, keeping warm in foil as you go.
  4. Meanwhile, make the salad: toss together most of the Italian salad with the tomatoes. Mix the harissa paste with the lemon zest and juice and 2 tablespoons of water, then drizzle just a little over the salad.
  5. Lightly brush the cut side of the baps with the remaining oil and griddle or barbecue for 1-2 minutes, until lightly toasted.
  6. Top the 4 bottom halves with a few of the reserved salad leaves, a mushroom, some griddled courgettes and then scatter over some feta.
  7. Drizzle with the remaining dressing, then top with the remaining bap halves and serve with the salad on the side.

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Nutritional information for Griddled summer mushroom burger

Nutritional information for Griddled summer mushroom burger

Nutrition type per serving
Calories 405 kcal
Total Fat 16.3g
Saturated Fat 5.5g
Salt 1.78g
Sugar 9.2g

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