Add a delicious Asian twist to mushroom burgers at your next barbecue. These vegetarian burgers are loaded with a crunchy Asian-style slaw and a sticky ginger and soy dressing.
Put the mushrooms in a shallow bowl in a single layer. Combine the grated ginger, soy and sesame oil in a separate bowl, mixing well, and spoon 3 tablespoons over the mushrooms, turning them to coat.
Add the lime juice to the remaining ginger-soy mixture and toss with the shredded cabbage, carrot and cucumber.
Make sure the coals on your barbecue are white hot with no trace of flame. Place the mushrooms directly onto the bars of the barbecue, gills-sides down. Cook for 3-4 minutes before turning over and cooking for a further 3 minutes. The mushrooms should be well-marked with griddle lines and tender. If they are colouring too quickly, move to a cooler part of the barbecue to cook more gently.
Towards the end of the cooking time, place the cut sides of the brioche rolls on the barbecue bars and toast for a minute, until marked with griddle lines.
Spread the lower bun halves with mayonnaise and top with a mushroom, gills-side up. Pile some slaw on top and finish with the bun top.
TIP: You can also cook the mushrooms using a griddle pan.
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