This is a great burger for vegetarians, and the use of a Portabella mushroom gives extra taste. Team it with Swiss cheese - Jarlsberg, or a smoked cheese, it also has sun-dried tomatoes with it.
The salad is delicious and has beans, spinach, and honeyed walnut halves mixed with a Gorgonzola cheese (blue cheese). If you do not want to buy the expensive Gorgonzola, a cheaper blue cheese will also work.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 1 serving of burger and 2 of salad
Ingredients For the burger 1 large Portabella mushroom
About 4 slices sun-dried tomatoes (enough to cover mushroom)
1 slice smoked or Swiss cheese
1 hamburger roll, cut in half
Spinach or basil
Bit of mayonnaise (optional)
For the salad ½ tbsp honey
65 g walnut pieces
120 g beans, trimmed
75 g baby spinach leaves
75 g Gorgonzola cheese, crumbled
For the dressing 2 tbsp walnut oil or olive oil
1 tbsp olive oil
1 tbsp sherry vinegar
Salt and pepper
Method For the salad
Heat the honey in a small pan, and add the walnuts. Stir fry over a medium heat for about 3 minutes or until the nuts are covered with the honey. Leave on a plate.
Meanwhile, cook the beans in lightly salted water for 2 minutes. Drain and shake dry. Put them in a large bowl with the spinach leaves.
Mix all the dressing ingredients together and add some pepper - salt is optional as there is a lot of salt in the Gorgonzola.
Pour the dressing over the salad, add the Gorgonzola and walnuts and serve - do not make this too far ahead or walnuts will stick together as the honey goes cold. The alternative (which I did) was to make the salad earlier and not add the walnuts, and then re heat the walnuts in the microwave for a minute or so till the honey melts a bit and they no longer stick to each other - they will then stick individually to the salad.
For the burger
Take off the stem of the mushroom and wipe it down.
Put it on baking paper on a tray, with the gill side down, and grill for about 8 minutes.
Turn it over and grill for another 8 or so minutes.
Take out of the oven and put the sun-dried tomatoes on the gill side of the mushroom.
Top this with the cheese.
Put it back under the grill for about 3 minutes or until the cheese is melted.
At the same time, put the hamburger roll under the grill, turning over once.
Add a bit of mayonnaise to the inside of the top of the roll (optional).
Put the mushroom on the roll, top with the basil or spinach, put the toasted top of the roll on top, and serve with the salad.