Ingredients
4 large field or portobello mushrooms, stems removed
1 large triangle of parmesan, sliced into thin wedges
4 ciabatta -style rolls, halved
⅓ cup whole-egg mayonnaise
Rocket leaves and finely sliced red onion, to serve
2 Tbsp smokey chipotle BBQ sauce
Green goddess butter
140g unsalted butter, at room temperature
2 cloves garlic, finely grated
2 tsp white wine vinegar
2 tsp Dijon mustard
2 tsp miso paste
1 Tbsp each chopped tarragon , flat-leaf parsley and chives
Sea -salt flakes and freshly ground black pepper, to season
Method
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To make the Green goddess butter, blitz all of the ingredients together in a small food processor. Season and set aside.
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Preheat a chargrill pan on the stove on medium-high heat. Grill mushrooms, gill side down, for 8 minutes. Turn, then dollop the cooked side with half of the Green goddess butter and cook for another 2 minutes. Remove from heat and top with parmesan wedges.
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Meanwhile, grill ciabatta halves, cut side facing down, for 2 minutes, or until warmed and grill marks appear. Spread with remaining green goddess butter.
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To assemble burgers, put mayonnaise and rocket on roll bottoms, arrange mushrooms with cheese on top, then add red onion, chipotle sauce and roll tops. Serve.
