Grilled Portobello Mushroom and Peach Burgers

The vegetarian burger to convert even hardcore carnivores…

Grilled Portobello Mushroom and Peach Burgers

Serves 6

YOU WILL NEED

6 Portobello mushrooms

6 peaches

6 burger buns of your choice – we used chunky sourdough

100g micro greens

6 cherry tomatoes halved

6 scallions, chopped

Olive oil

Salt and pepper

FOR THE MARINADE

4 tbs olive oil

2 fresh rosemary sprigs

1 tbsp fresh thyme

2 garlic cloves smashed

Zest and Juice of 1 lemon

Salt and pepper

METHOD

1. Pre-heat grill.

2. Use some kitchen paper to clean the mushrooms. Cut peaches in half and remove the stone.

3. For the marinade, pour olive oil into a small bowl and add a sprig of rosemary, finely chopped, chopped thyme, garlic, lemon juice, salt and pepper. Mix well.

4. Use the other rosemary sprig to brush marinade onto mushrooms and peaches.

5. When the grill is ready, grill the mushrooms and peaches for about three to four minutes each side, using the sprig of rosemary to brush the marinade over them one more time.

6. Slice the bread in half and colour on the grill.

7. To assemble, place the tomato halves, micro greens and spring onion on the bottom. Put a mushroom on top, then complete with the peach halves.

Recipe: Lesley Tumulty | Styling: Marlene Wessels | Photography: Nathalie Marquez Courtney

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