Vegetable burgers can pack a flavour punch with just a few great ingredients. I’ve used wilted spinach in place of lettuce, which works beautifully with the goat’s cheese and meaty mushrooms.
Serves: 4
INGREDIENTS
8 large Portobello mushrooms, stems removed
2 large red onions, thinly sliced
1 clove garlic, crushed
2 teaspoons balsamic vinegar
400 grams spinach leaves, washed
olive oil
sea salt and ground pepper
To assemble
4 burger buns, toasted and buttered (I used brioche buns)
mayonnaise, for spreading
100 grams soft goat’s cheese
METHOD
Heat a sauté pan or barbecue until hot. Brush the mushrooms with oil and season both sides. Cook until tender then set aside, covered to keep warm.
Add a little oil to the sauté pan and cook the onion and garlic with a good pinch of salt until soft. Add the balsamic vinegar and cook for 1 minute then transfer the onions to a plate.
Add the damp spinach leaves to the same hot pan and cook, turning with tongs, until just wilted.
To assemble: Spread the buns with mayonnaise and top with a pile of spinach, then the mushrooms. Crumble over the goat’s cheese and add a stack of balsamic onions. Replace the tops and serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.