Smoky Mushroom Burgers with Roasted Garlic Mayo Recipe
Introduction
These smoky mushroom burgers are a delicious vegetarian twist on a classic favorite. Featuring roasted garlic mayo, caramelized onions, and a flavorful mushroom filling, they’re perfect for summer barbecues or cozy dinners at home.
Ingredients
- 4 large flat mushrooms
- 1 tbsp olive oil, plus extra for frying
- 2 roasted red peppers (from a jar), finely chopped
- ½ small pack thyme, leaves picked and chopped
- 50g fresh breadcrumbs
- 1 tbsp sundried tomato paste
- 2 tsp smoked paprika
- 3 red onions, thinly sliced
- 1 tbsp golden caster sugar
- 1 tbsp sherry vinegar
- 3 garlic cloves, unpeeled
- 50g good-quality mayonnaise
- 4 crusty bread rolls (we used ciabatta)
- Salad leaves
- 25g cheddar or Manchego, grated
Instructions
- Step 1: Prepare the garlic mayo by wrapping the unpeeled garlic cloves in foil. Cook them on a hot spot on the barbecue for 20 minutes until very soft, or bake in a hot oven for 20–30 minutes. Allow to cool, then squeeze the garlic out of its skin and mash with a fork. Mix the mashed garlic into the mayonnaise and chill until needed.
- Step 2: Remove the stalks from the mushrooms and finely chop them. Heat a drizzle of olive oil in a pan on the barbecue or hob, then fry the chopped stalks for a few minutes until golden and soft. Add the roasted red peppers, thyme, breadcrumbs, sundried tomato paste, smoked paprika, and a pinch of seasoning. Cook for 5 more minutes and set aside to cool slightly.
- Step 3: Rub the mushroom caps with a little olive oil and season. Divide the filling mixture evenly and top each mushroom cap with one-quarter of the mixture. You can chill these stuffed mushrooms for up to one day if preparing ahead.
- Step 4: Heat a little olive oil in another pan on the barbecue or hob and add the sliced onions. Cook gently for 15 minutes until softened and golden. Stir in the caster sugar, sherry vinegar, and seasoning, then cook for another 5 minutes until the onions are caramelized and sticky. These can be chilled for up to two days.
- Step 5: Place the stuffed mushrooms on the barbecue, stuffed side up. Close the lid or cover with foil and cook for 20 minutes until soft and cooked through, watching the heat to prevent burning. Move to an upper shelf if needed.
- Step 6: Meanwhile, split the bread rolls and warm them on the barbecue.
- Step 7: To assemble, spread each roll with garlic mayo, add salad leaves, place a stuffed mushroom on top, spoon over some sticky caramelized onions, and finish with a generous grating of cheese. Serve immediately and enjoy!
Tips & Variations
- For extra smoky flavor, try adding a few drops of liquid smoke to the mushroom filling.
- Use vegan mayonnaise to make this recipe dairy-free and vegan-friendly.
- Swap cheddar or Manchego for mozzarella or a sharp vegan cheese alternative.
- If you don’t have a barbecue, all cooking steps can be done using an oven and stovetop pans.
Storage
Store leftover stuffed mushrooms and caramelized onions separately in airtight containers in the fridge for up to 2 days. Reheat mushrooms gently in the oven or a pan until warmed through. Garlic mayo is best kept refrigerated and used within 3 days. Assemble burgers fresh for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers gluten-free?
Yes, substitute the fresh breadcrumbs with gluten-free breadcrumbs or ground nuts to keep the filling light and flavorful.
What can I use if I don’t have a barbecue?
You can roast the mushrooms and garlic in a hot oven and cook the onions on the stovetop. Warm the bread rolls in the oven or a pan to finish.
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Smoky Mushroom Burgers with Roasted Garlic Mayo Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These smoky mushroom burgers feature large flat mushrooms filled with a savory mixture of chopped mushroom stalks, roasted red peppers, thyme, breadcrumbs, sundried tomato paste, and smoked paprika. They’re cooked on the barbecue and served on crusty rolls with roasted garlic mayonnaise, caramelized red onions, fresh salad leaves, and a sprinkle of cheddar or Manchego cheese for a delicious vegetarian burger option.
Ingredients
Scale
Mushroom Burgers
- 4 large flat mushrooms
- 1 tbsp olive oil, plus extra for frying
- 2 roasted red peppers (from a jar), finely chopped
- ½ small pack thyme, leaves picked and chopped
- 50g fresh breadcrumbs
- 1 tbsp sundried tomato paste
- 2 tsp smoked paprika
Caramelized Onions
- 3 red onions, thinly sliced
- 1 tbsp golden caster sugar
- 1 tbsp sherry vinegar
Roasted Garlic Mayo
- 3 garlic cloves, unpeeled
- 50g good-quality mayonnaise
To Assemble
- 4 crusty bread rolls (ciabatta recommended)
- salad leaves
- 25g cheddar or Manchego cheese, grated
Instructions
- Prepare the Roasted Garlic Mayo: Wrap the unpeeled garlic cloves in foil and place them on a hot spot of the barbecue or in a hot oven for 20-30 minutes until very soft. Once cooled, squeeze the garlic out of the skins and mash with a fork. Mix the mashed garlic with mayonnaise and chill until ready to serve.
- Make the Mushroom Filling: Remove the stalks from the mushrooms and finely chop them. Heat a drizzle of olive oil in a pan over the hob or barbecue, fry the chopped stalks until golden and soft. Add roasted red peppers, thyme leaves, breadcrumbs, sundried tomato paste, smoked paprika, and season with salt and pepper. Cook the mixture for 5 more minutes, then set aside to cool slightly.
- Prepare the Mushroom Caps: Rub the mushroom caps with olive oil and season with salt and pepper. Spoon the filling mixture evenly on top of each mushroom cap. The stuffed mushrooms can be chilled for up to one day before cooking.
- Caramelize the Onions: Heat a little oil in another frying pan over the hob or barbecue. Add the thinly sliced red onions and cook for 15 minutes until soft and golden. Stir in caster sugar, sherry vinegar, and season with salt and pepper. Continue cooking for 5 more minutes until the onions are caramelized and sticky. These can be chilled for up to two days.
- Cook the Mushrooms on the Barbecue: Place the stuffed mushrooms on the barbecue with the filling side up. Close the lid or cover with foil and cook for 20 minutes, ensuring the mushrooms become soft and cooked through. Adjust the heat as needed and move mushrooms to the upper shelf if the bottoms start to burn.
- Toast the Bread Rolls: Split the crusty rolls and toast them on the barbecue until warm and slightly crisp.
- Assemble the Burgers: Spread garlic mayo on the inside of each roll, add a handful of fresh salad leaves, place a stuffed mushroom on top, layer with sticky caramelized onions, and finish with a generous grating of cheddar or Manchego cheese. Serve immediately.
Notes
- You can roast the garlic in a hot oven if you don’t have access to a barbecue.
- To prevent mushrooms from burning on the barbecue, keep an eye on the heat and move them to a cooler spot if needed.
- The mushroom filling and caramelized onions can be prepared ahead to save time on the day of grilling.
- Use ciabatta or other crusty bread rolls that can hold up well to the juicy mushrooms and toppings.
- For a vegan option, substitute mayonnaise and cheese with vegan alternatives.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: British
Keywords: smoky mushroom burgers, vegetarian burgers, barbecue mushroom recipe, roasted garlic mayo, caramelized onions, grilled mushrooms, easy veggie burger
