Such a simple yet delicious recipe which gets the thumbs up from everyone at home. These burgers reconciled my 6-year old with mushrooms. She is now asking to have them over and over again!
I picked chestnut mushrooms for this recipe as their rich and earthy flavour adds the perfect depth. Vegetarian burgers can sometimes be a bit too soft. Here the meat-like texture of chestnut mushrooms give these burgers bite. Low in fat and high in fibre, chestnut mushrooms certainly offers a healthy alternative to meat. You can read more here on how mushrooms can transform your Summer BBQ.
Mushrooms being so versatile, you can customise the toppings to suit your own taste. Most cheeses will go well here, so if you are not keen on blue cheese you can use brie, cheddar, goat cheese or smoked cheese instead.
For this recipe, it is important to leave the mushroom mixture to rest for at least 1 hour (up to a day) in the fridge. Otherwise the burgers will not hold together. If you prefer you can also cook them in a pan, and reheat them on the barbecue.