Peach & por­to­bello mush­room burg­ers

GUA­CAMOLE TAKES THIS VEG­GIE BURGER TO AN­OTHER LEVEL

The Simple Things - - LIVING | GATHERING -

Makes 6

6 por­to­bello mush­rooms 2 tbsp olive oil 3–4 peaches, sliced so you have two slices per burger 6 brioche buns Rocket leaves, to gar­nish Gherkins (op­tional)

for the gua­camole

2 avocados, peeled, stone re­moved and cut into chunks Juice of ½ lime ½ red onion, finely chopped Chilli flakes, to taste

1 Brush the mush­rooms with a lit­tle olive oil and sea­son with salt and black pep­per. Add to the bar­be­cue and cook for 3–5 mins each side.

2 Brush the peach slices with a lit­tle oil and cook for 2–3 mins each side. Slice the brioche buns and place cut side-down on the bar­be­cue for 1–2 mins, un­til browned.

3 Mash the av­o­cado roughly with a fork. Add the lime juice, onion and chilli flakes. Mix to­gether.

4 Add a layer of gua­camole to each bun base, fol­lowed by the rocket leaves and two peach slices. Top each with a mush­room, add gherkins, if us­ing, and sand­wich with the bun tops. Use a bam­boo skewer to keep as­sem­bled burg­ers in place.

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