If you’re looking for a speedy vegetarian alternative to a cheeseburger, then try our air fryer mozzarella mushroom burgers! Served with lots of fillings and on a soft brioche bun, this simple air fryer burger recipe make for a fun dinner.
Looking for more vegetarian recipes? Turn to our collection of nourishing meat-free recipes .
Ingredients
8 portobello mushrooms (400g)
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
4 large brioche buns (400g), split
¼ cup (75g) aioli
40 grams mixed salad leaves
1 large tomato (220g), sliced thinly
215 grams fresh mozzarella ball, cut into 4 slices
⅓ cup (90g) basil pesto
Shoestring fries, to serve
Tomato sauce, to serve
Method
1.
Place mushrooms, vinegar and oil in a medium bowl; toss to coat. Season.
2.
Preheat a 7-litre air fryer to 180C for 3 minutes.
3.
Taking care, place mushrooms in air fryer basket, cook for 12 minutes, turning halfway through cooking time, until tender.
4.
Spread bun bases with aioli, then top with salad leaves, tomato, mozzarella, mushrooms and pesto; sandwich together with
5.
Serve mushroom burgers with shoestring fries and tomato sauce.
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Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
Magazine Issue:
June 2023
