Giant mushroom burgers with caramelized onions
After sharing how Marvellous Mushrooms are, we need to share this amazing mushroom burger with you. Using giant brown mushrooms or braai mushrooms makes them feel 'meaty', like a traditional beef burger. We've used caramalized onions and brie as a topping on these. But dress your burger up any way you please – go Greek with some tzatziki sauce and feta or Mexican with guacamole, lime and salsa. Topping ideas are limitless, so let your taste buds go wild!
Giant mushroom burgers with caramelized onions
Serves 6 – 8
Caramelized onions:
3 large onions, halved and thinly sliced
45 ml soft brown sugar
45 ml balsamic vinegar
15 ml olive oil
7,5 ml cumin seeds or 5 ml ground cumin or to taste
salt & freshly ground black pepper
Burgers:
6 - 8 giant brown mushrooms, stems trimmed if necessary
6 - 8 rolls of your choice
40 g fresh rocket leaves
100 g brie, sliced
Method
- Heat an AMC 28 cm Chef’s Pan or 24 cm Fry Pan over a medium temperature until the Visiotherm reaches the first red area.
- Sauté onions until soft. Add sugar, vinegar, oil and cumin and season to taste. Reduce the heat to a lower setting. Stir often and simmer for 10 - 15 minutes or until caramelised. Remove from heat and keep warm until needed.
- Meanwhile heat an AMC 30 cm Electric Frying Pan or 30 cm Skillet over a medium temperature until the Visiotherm reaches the first red area. Pan-fry the mushrooms, stem side down, until golden. Turn and fry on other side. The mushrooms should to be tender but not overcooked.
- Place warm mushrooms on rolls and top with rocket, caramelized onions and slices of cheese. Serve immediately.
Variations:
- Blue cheese, camembert or cheddar can be used instead of brie.
- Use some sweet chilli sauce instead of the caramalised onions.
- Add strips of roasted peppers, de-pipped olives or strips of roasted baby marrows to the burgers.
Cookware we used
