Free Healthy Recipe - Aussie mushroom burgers

Low GI, Low sugar

Recipe and image courtesy of AMGA

Use a good quality sourdough bread for these burger, or better still use sourdough wholegrain bread rolls. Wholegrain will add protein to the overall meal.

2 large Spanish onions, cut into rounds
100 grams Telaggio cheese, sliced thinly
½ cup beetroot, grated
2 tbs Whole egg mayonnaise
40 grams salad leaves
1 large tomato, sliced

Preheat barbecue plate on medium-high heat. Brush the onions with oil and place on the barbecue to cook for 5-8 minutes or until tender, transfer to a plate.
Brush the mushrooms lightly with oil and place them o the barbecue, stem side-up for 4 minutes. Turn them over and cook for a further 3 minutes, or until tender.

Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted

Mix the grated beetroot and mayonnaise together. Spread over bun bases. Top each with salad leaves, tomato slices, and mushrooms. Season to taste and serve.

Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 20 mins
Ready in: 40 mins

Suitable for:
Dinner, Lunch
See also:
Beetroot and Apple Relish
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Nutritional Information - Per Serve
Kj 1797 kj
Calories 430 kcal
Fat 18 g
Saturated Fat 12 g
Total Carbohydrate 48 g
Total Protein 17 g
Fibre 7 g

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