- 500g beef mince
- 2 teaspoons English mustard powder
- Sea salt and freshly ground black pepper
- 2 Portobello mushrooms
- 1 clove of garlic
- Olive oil
- 75g Monterey Jack or Cheddar cheese
- 4 burger buns
- 1 round lettuce
- 1 large ripe tomato
Set up your barbecue for the half – you want a medium-high direct heat. Place a drip tray inside the barbecue on the indirect side.
Meanwhile, in a bowl mix the mince and mustard powder with a good pinch of salt and pepper, then shape into four equal-sized patties and season well on both sides. Slice each mushroom horizontally into two rounds, then halve the clove of garlic and rub all over. Drizzle with oil and season, then place the patties and mushrooms over the direct heat on the barbecue and cook for 8 to 10 minutes, or until the mushrooms are soft and cooked through, turning everything halfway – this will give you medium burgers, but feel free to adjust the cooking time so they’re cooked to your liking. A couple of minutes before the burgers are done, grate the cheese and sprinkle on top, then put the lid on the barbecue to allow the cheese to get all oozy and melty.
Remove the burgers and mushrooms to a board to rest, then halve the burger buns and toast over direct heat for about 30 seconds. Click off a few lettuce leaves and divide between the toasted buns, then slice the tomato and place a round on each. Layer up the cheesy bodacious burgers and garlicky mushrooms, then add a dollop of ketchup (or not), before putting on the bun tops and tucking in to one of those beautiful babies.