Shroom burger

Shroom burger

By
From
Hungry For That
Makes
4
Photographer
Lauren Bamford

In the early ’90s, one of the first alternative shopping streets in Melbourne was Greville Street in a suburb called Prahran. The street was all of about 200 metres long and had a great skate store, a record store, clothes shops and a live music venue. There was also a small park and, on Sundays, they held a market. I wasn’t much into vintage clothes and trinkets, but I was into the vegie burger stand run by a guy called Jerry. He set up his stand every Sunday, made an amazing patty of lentils and potato, grilled it and topped it with fresh salad. I was 16 at the time, and too shy to tell Jerry how much I loved his burger. Twenty years later, I got the chance to tell him when we met at an event. We now do a handful of events together and I am constantly inspired by him and his commitment to his burger. In honour of Jerry, here’s my vegie burger.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
4 thyme sprigs
4 large portobello mushrooms, stalks removed
4 slices gouda
4 burger buns
1 quantity Tangy mayo
4 baby cos lettuce leaves
2 tomatoes, sliced
1/2 red onion, thinly sliced

Method

  1. Combine the olive oil, thyme and mushrooms in a bowl. Cover and let marinate for a couple of hours.
  2. Heat a non-stick frying pan over low–medium heat. Cook the mushrooms, stalk side down, for 4–5 minutes, or until the gills start to glisten. Add a slice of gouda and cook for a further 1–2 minutes, or until the cheese has melted.
  3. Meanwhile, lightly toast the burger buns under a hot grill. To assemble, spread some tangy mayo on each bun and top with one of the mushrooms. Add lettuce, tomato and onion and serve.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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