Bob Hart’s Mushroom Burger with Smoked Chili BBQ Recipe
Food-writer, broadcaster and founder of the Australian Barbecue Academy, Bob Hart, shares his unique Mushroom Burger with Smoked Chili recipe with us.
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- portabello mushrooms
- ciabatta rolls
- lemon juice
- dijon mustard
- sour cream
- chipped chipotle peppers in adobo
- salad onion
- parmesan cheese
- salt & pepper
Oil and season a large, portobello (flat) mushroom per person and split a ciabatta roll for each mushie.
Place the mushies, gill sides down, on a hot charcoal grill.
Flip after a few minutes, and top each mushroom with a disc of herb butter made with butter, lemon juice, parsley, garlic and dijon mustard.
Place both sides of each roll, cut sides down, on the grill for a minute, and remove.
Spread with chipotle mayo (bottled mayo, sour cream and chipped chipotle peppers in adobo), top each with a mushroom and a few thin discs of salad onion. Top with grated parmesan cheese and close the burger. Eat.