Cook­ery: Tasty home-made burg­ers that are a recipe for suc­cess

Our home-made burg­ers are easy to make and de­li­cious to eat.

The People's Friend - - News -

Blue Cheese and Mush­room Slid­ers with Sweet Po­tato & Caramelised Red Onion Rel­ish

Course: Starter or snack Skill level: medium Serves: 4 Vege­tar­ian

1 medium-sized sweet po­tato 30 g (1 oz) but­ter

1 clove gar­lic, chopped finely 8 medium-sized closed cup porta­bello mush­rooms Pinch dried chilli

Salt and freshly ground black pep­per, to taste

50 g (2 oz) blue cheese cut into 4 slices

4 tbs Track­le­ments Caramelised Red Onion Rel­ish

4 small buns

Hand­ful rocket leaves

½ roasted red pep­per cut into 4

Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4. Line a bak­ing tray with foil.

Roast the sweet po­tato in the oven for 25 to 30 min­utes then slice into 2 cm (¾ in) thick rounds.

3 Pre-heat your grill to medium heat.

4 Melt the but­ter in a small pan, add the gar­lic and re­move from the heat. Re­move stalks from the mush­rooms and dis­card.

Place the mush­rooms and 4 rounds of sweet po­tato on the bak­ing tray, brush with the melted gar­lic but­ter, sprin­kle with the chilli and sea­son. Grill for 6 to 8 min­utes or un­til the sweet po­tato is tinged golden brown round the edges and the mush­rooms are cooked through.

Re­move the sweet po­tato rounds from the tray and keep warm. Top 4 of the mush­rooms with the cheese and grill for a fur­ther minute or un­til the cheese has melted slightly. Top each cheesy mush­room with a ta­ble­spoon of the rel­ish. Place the other mush­rooms with gills fac­ing down on the rel­ish and cheese.

Lightly toast the buns and top each with rocket, a piece of red pep­per, the cheesy mush­rooms and a sweet po­tato round. Place the bun lids on top to serve.

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