Swiss Mushroom Burgers

Step 1

Preheat oven to 220°C/450°F (200°F fan).

Step 2

Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.

Step 3

Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.

Step 4

Olive oil: Drizzle with olive oil.

Step 5

Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)

Step 6

Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.

Step 7

Toast buns: Place split buns in the oven at the same time - to lightly toast.

Step 8

Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!

Step 9

Mix together, use per recipe.

Step 10

Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper.