Mushroom Burgers

, from Issue #27. August, 2015
Photography by Aaron McLean.
Mushroom Burgers

A bread-free take on the hamburger, you can also replace the pastrami with a small slice of cheese for a vegetarian option.


48 bite-sized button mushrooms, stems trimmed flat
olive oil
sesame oil
2 tablespoons sesame seeds, toasted

2 tablespoons well-flavoured hummus
3-4 slices pastrami
8-10 cherry tomatoes, sliced into 3
24 leaves baby rocket

24 small wooden toothpicks


Wipe the mushrooms clean with a damp cloth.

Heat a little olive oil with a dash of sesame oil in a sauté pan until very hot. Cook the mushrooms, rounded side down until well coloured. Turn and cook stalk side down for another minute. The mushrooms should only be 3⁄4 cooked. Transfer to kitchen towels and sprinkle the rounded sides with sesame seeds. Cool.

To assemble: Spread a little hummus on the stem side of each mushroom. Top half the mushrooms with a piece of pastrami that has been folded to the same size as the mushroom, then a slice of tomato and a rocket leaf.

Top with the remaining mushrooms and secure with a toothpick. Try not to overfill the mushrooms as they are designed to be one mouthful. Cover and refrigerate until ready to serve. Makes 24.