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Mushroom and jarlsberg burgers with sweetcorn salsa
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2 sweetcorn on the cob
1 romano pepper, deseeded and sliced into 2-3 long pieces
2 tbsp olive oil
tbsp roughly chopped coriander
1 green chilli, deseeded and finely chopped
1 lime, juice
4 portabella or large field mushrooms, stalks removed
100g Waitrose Norwegian Jarlsberg, coarsely grated
2 tbsp chopped chives
½ curly lettuce
4 brioche buns
1. Rub the sweetcorn and pepper with 1 tbsp oil and cook on a barbecue or a griddle pan for 10-12 minutes, turning until charred and cooked through – you may need to do this in batches. 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 from the pepper, finely chop the flesh and stir through the salsa; season.
2. Brush the mushrooms with the remaining 1 tbsp oil, season and barbecue or griddle, stalk-side down, for 5-10 minutes. Turn the mushrooms, stir together the cheese and chives and divide between the caps. Cover with a lid or foil and cook for a further 5 minutes. Put a few lettuce leaves inside the lightly toasted buns, and top with the mushrooms and some salsa. Serve warm.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.