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Large, flat mushrooms have a substantial, earthy bite to them. They are extra juicy when cooked in this simple marinade. Perfect on their own but you can also sandwich them in between a burger bun with some salad leaves and a little mayonnaise.
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These burgers have a wonderful smoky flavour to them and are a good source of protein and iron. I prep these the day before as they need to freeze to keep their shape on the BBQ. Alternatively, they can be cooked in a frying pan in a little olive oil until browned on both sides.
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These are just nuggets of brilliance, take new potatoes and make them better. So simple. Par boil then barbecue to give a crispness to the skin and a slightly smoky taste!
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