Good (UAE) - - GOOD FOOD -

4 large sesame burger buns

500g minced beef

4 Por­to­bello mush­rooms, peeled, sea­soned and rubbed with oil

50g blue cheese

80g ched­dar cheese, sliced

4 shrimps, peeled 10ml sun­flower oil

For the burger sauce:

100g may­on­naise 70g ketchup 20g Amer­i­can yel­low mus­tard 30g pickle rel­ish 10ml white vine­gar 1) Mix the burger sauce in­gre­di­ents to­gether well and keep in the fridge un­til needed. 2) Sea­son the minced beef with a lit­tle salt and pep­per and form in to four even balls, press­ing down firmly with the palm of your hand. Grill them on the BBQ for around 12 to 15 min­utes, tak­ing care not to over turn or pat them down as this will dry them out and could break them. 3) Push the shrimps onto short BBQ skew­ers and set them on the BBQ along­side the mush­rooms un­til cooked. 4) Cut the burger buns in half and toast them gen­tly on the BBQ. 5) Now it’s time to build your master­pieces! Lay the bot­tom of the buns out and cover with Texas slaw (see recipe over­leaf ). Place a burger patty on top of each, cover with a slice of ched­dar and the grilled mush­room then crum­ble over the blue cheese. Add a spoon of burger sauce to each and close the lid of the burger bun. Take your grilled shrimp skew­ers and push di­rectly into the cen­tre of the burg­ers, leav­ing a prawn on top of each bun.

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