for 4 person

To marinate the mushrooms

5 tbsp	olive oil
3 tbsp	maple syrup
2	garlic cloves, squeezed
4 sprig	thyme, finely chopped
2 tsp	smoked paprika
400 g	oyster mushrooms
¾ tsp	salt
8	wooden skewers (soaked in water for approx. 30 mins.)

Charcoal/gas/electric grill

4	burger buns, cut in half
1 tbsp	mustard
2 tbsp	olive oil
1 tbsp	maple syrup
1 tbsp	tomato puree
½ tsp	chilli flakes

Burgers

1	fennel, very thinly sliced
1 tbsp	lemon juice
	salt to taste
30 g	baby lettuce

How it's done

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.

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