Guacamole takes this veggie burger to another level
6 portobello mushrooms
2 tbsp olive oil
3–4 peaches, sliced so you have two slices per burger
6 brioche buns
Rocket leaves, to garnish
FOR THE GUACAMOLE
2 avocados, peeled, stone removed and cut into chunks
Juice of 1⁄2 lime
1⁄2 red onion, finely chopped
Chilli flakes, to taste
1 Brush the mushrooms with a little olive oil and season with salt and black pepper. Add to the barbecue and cook for 3–5 mins each side.
2 Brush the peach slices with a little oil and cook for 2–3 mins each side. Slice the brioche buns and place cut side-down on the barbecue for 1–2 mins, until browned.
3 Mash the avocado roughly with a fork. Add the lime juice, onion and chilli flakes. Mix together.
4 Add a layer of guacamole to each bun base, followed by the rocket leaves and two peach slices. Top each with a mushroom, add gherkins, if using, and sandwich with the bun tops. Use a bamboo skewer to keep assembled burgers in place.
Turn to page 24 of the July issue for more of our veg box barbecue ideas, including Halloumi & courgette parcels, Quinoa salad with new potatoes, tomatoes, edamame & nectarines, Vegetarian skewers with a lime & honey dressing and Watermelon triangles.