MUSHROOM SMASHED BURGER WITH MOJO VERDE AND ROMESCO

Ingredients 

• 2 burger buns, toasted
• 6 flat or portobello mushrooms per burger, stalks removed
• 4 cheese slices 

For the Romesco:

• 1 roasted red pepper
• 100g almonds, toasted
• 1 large tomato
• 70g stale white bread (no crusts)
• 2 cloves garlic, peeled and roughly chopped
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika
• 1 tablespoon sherry vinegar
• 1.5 tablespoons lemon juice
• 3 tablespoons olive oil plus a little extra to finish 

For the Mojo Verde:

• 2 cloves of garlic
• 1 green chilli, stalk removed
• 1 large bunch of coriander (around 100g)
• 2 tablespoons sherry vinegar
•  1 teaspoon cumin seeds, toasted and ground
• 4 tablespoons olive oil 

Method 

1. Flat or portobello mushrooms are grilled until tender and ‘smashed’ on the grill. They are layered inside the burger with cheese, a rich romesco sauce made with smoked paprika and red peppers, plus a vibrant green salsa. 

2. Skin the tomato by making a cross shape in the bottom then covering with boiling water for a few minutes. Drain, then plunge them into cold water and leave for a minute. Peel away the skin. 

3. Place the almonds, pepper and tomato in a blender with the remaining ingredients and a pinch of salt. Pulse to a coarsely-textured sauce. Taste and adjust the seasoning if necessary 

4. Blend all the ingredients for the mojo verde with a pinch of salt 

5. Trim the mushrooms to make them flat if needed, then rub lightly with oil and season with salt. Cook on a hot BBQ until charred on each side, then layer up with slices of cheese. 

6. Serve in the buns with the romesco and mojo verde.