Vegetarian burgers can just be the worst. This one isn't. Two portobello mushrooms sandwiched around a tasty mix of herby goats cheese, and golden breadcrumbs. It's genuinely delicious and isn't trying to be anything it's not. Cook this.
Before barbecuing: Remove the stalks from the portobello mushrooms. Beat the goats cheese with the double cream to get a slightly looser, lighter mixture. Peel and mince the garlic. Remove the stalks and finely chop the button mushrooms. Heat oil in a frying pan over a medium high heat. Add the button mushrooms and the garlic. Fry until the mushrooms are soft and dry.
Add a little more oil if it was all used for the mushrooms, then throw in the breadcrumbs and the thyme. Toss and fry until golden brown and crisp. Stir the breadcrumb mixture into the goats cheese then scoop it into the cavities of the mushrooms. Stack two mushrooms on top of each other, with the cheese mix from both meeting in the middle. Repeat to get two full mushroom burgers
To cook: Drizzle a little oil over the mushroom burgers. Place the mushrooms onto the grill and press down using a spatula. Cook for a few minutes, then turn 90º and cook for another 2 minutes, pressing down every so often. Turn and repeat, then when the mushrooms are cooked and the filling is gooey, give it one final hard press with the spatula, letting the middle ooze and really flattening the burger.
Place the edam slices onto each burger and let it melt. Slice the buns in half crossways and put them on the grill. Let them blacken slightly and crispy up before removing. Combine the tomato ketchup, mayo and mustard. Spread the sauce over the top and bottom of the buns. Layer up the lettuce leaves, burger, tomato slices and onion slices. Top with the bun and serve! Serves 2