Swiss Mushroom Burgers

Swiss Mushroom Burgers 4+ BIG mushrooms - like portobello, BBQ flat mushrooms (20% larger than buns, or buy multiple per burger) (Note 1) 30g / 2 tbsp unsalted butter 2 garlic cloves , finely minced 1/2 tsp each salt and pepper 1/2 tbsp olive oil 4 slices swiss cheese (or any other cheese slice of choice) ONIONS (OR USE RAW RED ONIONS) 3 onions , cut into 0.7cm / 1/3" rings 1 tbsp olive oil 1/4 tsp each salt and pepper PINK BURGER SAUCE 2/3 cup mayonnaise (or sour cream + pinch of salt) 2 tbsp ketchup 1 - 3 tsp Sriracha (adjust spiciness to taste) BURGERS (NOTE 2 FOR MORE OPTIONS) 4 buns or rolls (I like brioche) 8 - 12 lettuce leaves 2 tomatoes Preheat oven to 220°C/450°F (200°F fan). Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir. Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug. Olive oil: Drizzle with olive oil. Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce) Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese. Toast buns: Place split buns in the oven at the same time - to lightly toast. ASSEMBLE BURGERS Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour! PINK SAUCE Mix together, use per recipe. ONION Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper. Notes: 1. Mushrooms - look for mushrooms about 15% larger than the bun, or if you can't find large ones, get 2 per burger, or 1 1/2 per burger. Small mushrooms - if you can only find normal button or Swiss Brown/Cremini mushrooms, get 200g/7oz per burger, slice 0.5cm / 1/5" thick, and cook in 2 batches in a large skillet with 60g / 4 tbsp butter and 2 garlic cloves, minced (ie halve these for each batch). Cook on high heat until golden, then push into a mound for each burger. Top with cheese, pop under grill (or cover with lid) to melt cheese. Transfer to burger, 2. More burger options: Avocado (scoop, smush, can use instead of Pink Sauce) beetroot (it's an Aussie thing - use canned sliced) sunny side up fried egg bacon 😎 pineapple (if you must) BBQ marinated vegetables (so SO good) Sauces (alternatives / extras) - ketchup, sriracha, any chilli sauce, plain mayo, aioli, mustard