Mushroom and gruyère burgers with sweetcorn salsa

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling

Serves: 4


2 corn on the cob
1 romano pepper
2 tbsp olive oil
2 tbsp chopped coriander
1 green chilli, deseeded and finely chopped
1 lime, juice
4 portabella mushrooms
100g gruyère, grated
2 tbsp chopped chives
4 wholemeal seeded rolls
curly lettuce leaves, to serve


1. Rub the sweetcorn and pepper with 1 tbsp oil and cook on a barbecue (or in a griddle pan) for 10-12 minutes, turning until charred and cooked through. Put the pepper in a bowl and cover with cling film; cool for 10 minutes. Slice the corn from the kernels and toss together with the coriander, chilli and lime juice. Discard the skin and seeds from the pepper, finely chop the flesh and stir through the salsa; season.

2. Cut off and discard the mushroom stalks. Brush the mushrooms with the remaining 1 tbsp oil and barbecue or griddle, gill-side down, for 5 minutes, then turn over. Stir together the cheese and chives and divide between the caps. Cover with a lid and cook for a further 5 minutes, until the cheese has melted and the mushrooms are tender. Meanwhile, halve and lightly toast the rolls. Put some lettuce inside the rolls, top with the mushrooms and salsa and serve. SF