Mushroom Burger

Not just a burger… the super deluxe edition!


Serves 6

Cook time

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  • juice of ½ a lemon
  • 3 tbsp olive oil
  • 1 garlic clove
  • a few sprigs of lemon thyme
  • freshly ground pepper
  • salt
  • 6 mushrooms (Portobello)
  • 6 bread rolls
  • 6 slices of cheddar cheese
  • 100 g rocket

For the tomato salsa

  • 1 red onion
  • 1 garlic clove
  • 3 large tomatoes
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh or dried basil, chopped
  • freshly ground pepper salt


For the tomato salsa, finely chop the onion and crush the garlic.

Slice the tomatoes into small pieces. You may pit the tomatoes and use the flesh later in, for instance, tomato soup.

Mix the onion, garlic and tomato in a bowl with the olive oil and balsamic vinegar. Season with basil, pepper and salt. Simmer the tomato salsa for 5 minutes in a hot pan. Make sure that some pieces remain intact.

Remove the stems from the mushrooms. Mix the lemon juice, olive oil, crushed garlic, thyme leaves, pepper and salt in a bowl. Rub the mixture onto the mushrooms and marinate for 15 minutes.

Cut the rolls in half and grill, cut side down, until golden brown. Remove from the pan and grill the mushrooms on both sides.

Spoon tomato salsa onto one half of the roll. Garnish with a slice of cheddar, a mushroom and rocket. Top with the other the other half of the roll and serve immediately.