Jono & Jules do food & wine

These tasty mushrooms with horseradish mayo are a great addition to a regular barbecued burger. They’re fully of umami savouriness. Make your own burgers, or buy some from a good butcher.

Wine Suggestion: We really enjoy these flavours with a good Pinot Noir with a few years of age, but they’ve got so expensive which is why we opened Dominio de Tares Baltos. A Mencia from Bierzo, north western Spain, this is a wine we’ve enjoyed over the years and think it’s getting better each vintage. Deep and savoury, but with an intrinsic freshness. Our bottle was quite young, but we suspect this will be super with an extra 3-5 years cellaring too.

Burgers with mushrooms and horseradish mayonnaise – serves 4

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 25g root ginger, grated
• 1 clove of garlic, finely chopped
• 2 large portobello mushrooms
• 4 good-quality shop-bought or home-made beef burgers
• 4 burger buns, to serve
• a large handful of rocket leaves, to serve

FOR THE HORSERADISH MAYONNAISE:

• 2-3 tbsp mayonnaise
• 2-3 tsp hot horseradish sauce

Mix the soy sauce, sesame oil, ginger and garlic together in a bowl. Set the mushrooms on a plate, stem side up, and pour over the marinade. Set aside for 30 minutes to 1 hour.

Mix the mayonnaise and hot horseradish sauce together in a bowl and season to taste.

Get your barbecue ready for both direct and indirect cooking.

Place the mushrooms, stem-side up, over the direct heat and cook for 10-15 minutes, or until softened and coloured. Move them to the indirect heat, keeping them stem side up.

Put the burgers over the direct heat, lift the mushrooms with tongs and pour any juices over the burgers as they cook. Keep the mushrooms over the indirect heat but turn them over so they are stem side down. Close the barbecue lid and allow the burgers to cook for 3-4 mintues, then flip them over and cook for the same time on the other side. They should be 71C when cooked through.

Quickly toast the buns, then place a few rocket leaves on the bun base and top with a burger. Cut the mushrooms into slices and divide between the burgers, finishing with some horseradish mayonnaise and the bun lid.

(Original recipe from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)