Mushroom burger

Ingredients

• 4 large flat mushrooms
• 1⁄2 finely chopped red onion, plus slices to serve
• 1 clove garlic, crushed
• olive oil
• 1 tsp sweet smoked paprika
• 2 tsp thyme, chopped
• 30g fresh breadcrumbs
• 1 tbsp tomato ketchup, plus extra to serve
• 2 brioche or other burger buns

Method

1. Remove the stalks from the mushrooms, finely chop, and put in a frying pan with the chopped onion, garlic and 1⁄2 tbsp oil. Cook gently until softened, then add the paprika and thyme, and cook for another minute. Tip into a bowl with the breadcrumbs and 1 tbsp of ketchup, season and mix well.
2. Heat oven to 200C/fan 180C/gas 6. Brush the caps of the mushrooms with olive oil and heat a griddle (or frying pan).Char the mushrooms on both sides until golden and softening, but not collapsing. Divide the breadcrumb mixture between 2 of the mushrooms, and put the other mushrooms on top, like sandwiches. Put in a roasting tin and bake for 5 minutes or until piping hot, while you get your burger fillings and sides ready. Open the buns and add them to the oven for another 5 minutes with the mushrooms.
3. Sandwich the double mushrooms between the toasted buns with the lettuce, sliced red onion, gherkins, mustard and more tomato sauce. Serve with fries, if you like.