Atlanta-style peach and mushroom burger
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- 4 tbsp olive oil, plus extra for brushing
- 1 tsp rosemary (leaves only), chopped
- 1 clove garlic, crushed
- 4 tbsp lemon juice
- 8 Asda Jumbo Mushrooms
- 2 ripe avocados
- 4 baby plum tomatoes, roughly chopped
- 8 ripe peaches (or nectarines)
- 8 brioche buns
- 125g mozzarella, drained and cut into 8 thin slices
- Rocket leaves
Mix the oil, rosemary, garlic and 2 tsp of the lemon juice in a shallow dish.
Trim the stems of the mushrooms to come level with the caps. put the mushrooms in the dish and brush the oil mixture generously all over. Set aside for up to 30 minutes.
Halve the avocados, then remove the stones and skin. Cut into small pieces and put in a bowl with the rest of the lemon juice.
Mash with a fork, then stir in the tomatoes. Cover with cling film and set aside.
When ready to serve, halve and stone the peaches, then slice. Remove the mushrooms from the marinade and grill or griddle for 3-5 minutes on each side.
Meanwhile, brush the cut side of the peaches with oil, then barbecue or grill them for 3-5 minutes on each side.
Split the buns, then toast, cut-side down, on the barbecue or grill. Spread the bottom half of each bun with the avocado mixture, then top with a slice of mozzarella, a mushroom and peach slices.
Finish with rocket and the other half of the bun.