Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the mushrooms
Charcoal/gas/electric grill
Burgers
How it's done
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To marinate the mushrooms
Combine the oil with all the other ingredients up to and including the paprika. Mix the mushrooms with the marinade, leave to infuse for approx. 15 mins. Season the mushrooms with salt and thread onto the skewers.
Charcoal/gas/electric grill
With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the cut surfaces of the burger buns for approx. 1 min. alongside the skewers. Slide the mushrooms off the skewers, pull apart using two forks. Combine the mustard, oil, maple syrup, tomato puree and chilli flakes, mix half of this into the mushrooms.
Burgers
Mix the fennel and lemon juice, season with salt. Spread the remainder of the sauce over the cut surfaces of the buns, place the fennel, lettuce leaves and mushrooms on the bottom half of the buns, cover with the top half.
| Tip: | Instead of fennel, use 100 g of white cabbage. |
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