|1 tbsp tbsp||balsamic vinegar balsamic vinegar|
|2 tbsp tbsp||olive oil olive oil|
|1 tsp tsp||dried oregano dried oregano|
|4|| flat mushrooms
|125 g g|| mozzarella
(trimmed and grated)
|3 tbsp tbsp||flour flour|
|2 tbsp tbsp|| mint
|40 g g|| feta
|1 tbsp tbsp||olive oil olive oil|
|4|| soft buns
(halved and lightly toasted)
|Green salad Green salad|
Mushroom and courgette fritter burgers
A delicious vegetarian burger recipe, with crisp, golden courgette fritters and a juicy mushroom drenched in melted cheese. The courgette fritters would also work well eaten for brunch - try topping with a soft poached egg or strips of grilled bacon.
This veggie burger would pair perfectly with a glass of Cepa Lebrel Rioja Blanco.
- Mix the balsamic vinegar with 2 tablespoonsof olive oil and the garlic and oregano. Brush the mushrooms all over with the mix and set aside.
- Meanwhile, make the fritters. Whisk the flour and eggs together then mix in the courgette, mint and feta.
- Heat the remaining oil in a frying pan and add spoonfuls of the mixture. Cook the fritters for 2 - 3 minutes each side until golden. Keep warm.
- Place the mushrooms dome side up under a medium grill for 4 - 5 minutes then turn over and fill each cap with mozzarella and grill until the cheese is just bubbling. Load into the buns with the courgette fritters and serve with green salad.