Portobello mushroom burgers are the best veggie burgers you can get. I’m all for the more ‘meaty’ veggie burgers, like the Linda McCartney ones but when you’re out and about, the veggie burgers on offer are usually more of the indistinguishable mushed-up vegetables coated in breadcrumbs variety. So, when I see mushroom burgers on the menu, that’s what I always go for, especially when they’re topped with halloumi which is how The Foundry pub in Canterbury serves them. The mushroom burgers in that pub are so good, even my meat-eating friend gets one when we go there instead of one of the many meat dishes they sell.
Despite my love of portobello mushroom burgers, until I had one in my Gousto recipe box, I’d never thought to make my own at home. Duh. This has now been rectified and mushroom burgers have been served up for at least three out of the last six Sunday dinners.
You don’t have to be a hipster and serve them on a board with the wedges in a basket like I’ve done here – feel free to use a plate and I should confess that, after taking the photo, I put my food on a plate and ate it like a normal person as I am 100% behind the We Want Plates campaign. Food in a boot? Sauce on a slate? No thanks.
I’ve used mozzarella to top my mushroom here but, as mentioned above, halloumi works just as well and there’s a cafe near me that sells field mushroom burgers with the mushrooms topped with blue cheese, which is what I’ve ordered every time I’ve gone there in the last six years bar once when I had a panini instead. You could, of course, keep these burgers vegan and leave out the cheese all together. Whichever way you have them, you’ll love them and they’re much better for you than something out of a packet.