You’ll Need
4 large flat field mushrooms
4 brioche burger buns
1 tbsp olive oil
120g mature cheddar, sliced
50g mozzarella, grated
1 small red onion, sliced
For The Garlic Butter
50g butter, melted
3 cloves garlic, finely grated
1 tsp smoked paprika
1 tsp chopped fresh parsley
½ tsp cracked black pepper
For The BBQ Glaze
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Optional But Dangerous
Crispy fried onions
Rocket leaves
Garlic mayo
Pickles
Method
Preheat your air fryer to 190°C.
Remove the stalks from the mushrooms and pat them dry thoroughly.
Brush both sides with the olive oil.
Mix together the melted butter, garlic, smoked paprika, parsley, and black pepper.
Brush the mushrooms generously with the garlic butter.
Arrange them in the air fryer basket alongside the sliced red onion.
Cook for 8–10 minutes until the mushrooms are tender and the onions have softened.
Meanwhile, whisk together the BBQ sauce, honey, Worcestershire sauce, and Dijon mustard.
Brush the mushrooms with the BBQ glaze.
Top each mushroom with the mature cheddar and mozzarella.
Return to the air fryer for another 2–3 minutes until the cheese has melted and the glaze has become sticky.
Warm the brioche buns for the final minute.
Build the burgers with the cheesy mushroom, caramelised onions, crispy fried onions, rocket, garlic mayo,
and pickles if using.
Serve immediately while the cheese is still stretching and the buns are warm.