Mushroom Burgers

Burgers are definitely the sort of thing that you're supposed to avoid if you're pursuing a healthy and low cholesterol lifestyle. Brilliantly - this doesn't apply at all with these burgers, which are actually very healthy and good for you. Mushrooms are very low calorie, are a good source of B Vitamins, and also contain lots of copper and potassium. Much more importantly, they're bloomin' gorgeous when you BBQ them in a spicy rub, and then serve them in a brown bap with some mustard, lettuce and chargrilled red pepper. Enjoy!


To Serve

The best Mushrooms to use for this are big ones… I used Portobello Mushrooms; a couple per person; but any bigger than usual Mushrooms would be work perfectly.  Small ones would work, but might be less good on the barbeque…

To prepare your Mushrooms for BBQing; peel them first, and lay them out in a big dish.  Sprinkle 1 small teaspoon of Pitt Cue House Rub and a couple of dashes of Worcestershire Sauce on each Mushroom; giving them a bit of a rub all over so that the whole of each Mushroom has some rub on…

Leave them to marinade in the fridge for a few hours (if you have time; half an hour would do at the least!)

Then, barbeque the Mushrooms for 20 – 30 minutes or until nicely cooked.  My husband assures me that not putting them over direct heat creates a better result, and stops them getting burnt (but I am not a BBQing expert per se!)

Also BBQ a few Red Peppers, halved or third-ed (and de-seeded)

To serve – I’d use some homemade Wholegrain Burger Buns and layer each one up with some Lettuce, a slice of barbequed Red Pepper, a dollop of Mustard and a Mushroom… A spoonful of Pitt Cue Chipotle Ketchup wouldn’t go amiss either

A side of healthy Coleslaw, and you’re in Veggie BBQ heaven!

Tagged , , ,