Crumbed Mushroom Mini Burgers

Recipe by Courtney Roulston

Dietaries: Vegetarian

Serves: makes 4 canape size

Prep Time: 15 minutes

Cooking Time: 5 minutes

Ingredients

4 large Button or Brown mushrooms, stems removed

1 egg, beaten

1.5 cups panko breadcrumbs

1 cup oil for frying

Sea salt to taste

8 slices soft white bread

2 slices burger cheese, cut into 4 squares each

1 cup lettuce, shredded

Burger sauce:

½ cup mayonnaise

1 tablespoon tomato sauce

1 tablespoon burger pickles, diced

1 tablespoon white onion, diced

1 teaspoon American mustard

METHOD

Mix all the burger sauce ingredients in a small bowl then set aside. Cut circles around 7-8cm in diameter from the inside of the bread using a pastry cutter or glass jar rim and set them aside.

Place the egg and breadcrumbs into 2 separate bowls. Coat the mushrooms in the egg mixture then into the breadcrumbs to coat the outside.

Heat the oil in a small pot over a medium heat. Fry the mushrooms for 4–5 minutes, or until golden and crisp on the outside and cooked through. Remove with a slotted spoon then drain on kitchen paper.

To assemble, place some of the burger sauce onto the bottom of 4 pieces of bread. Add on 2 pieces of cheese, lettuce, then top with the mushrooms. Add on a little more burger sauce then place the remaining bread round on top before serving.

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