MUSHROOM AND EGG BURGER
Portions : 4 - Preparation and marinating : 35 minutes - Cooking : about 15 minutes
Ingredients
- 4 Québec eggs
- 4 Portobello mushrooms, stems removed
- 4 slices Fromage d'Ici
- 30 ml (2 tbsp.) Montreal steak spice blend
- 120 ml (8 tbsp) olive oil
- 90 ml (6 tbsp) lemon juice
- 60 ml (4 tbsp.) white wine
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp.) herbes de Provence blend
- Salt and pepper to taste
Toppings
- 4 burger buns
- 4 to 8 slices cooked bacon
- Salad leaves
- Mayonnaise
Preparation
- Using a spoon, remove the inner, black part of the head from each mushroom.
- In a bowl, combine steak spices, olive oil, lemon juice, white wine, honey and herbes de Provence.
- Coat the mushrooms with the mixture and marinate for 30 minutes. Season with salt and pepper.
- Preheat barbecue to maximum heat.
- On the barbecue grill, sear the mushrooms for 2 to 3 minutes on each side.
- Then, from one side of the barbecue only, turn off the burner and arrange the mushrooms on the unlit side.
- Place an egg in each mushroom, season with salt and pepper, close the lid and cook over medium heat for 10 minutes, or until the egg is cooked to your liking.
- Toast each burger bun, garnish to taste with slices of Fromage d'Ici, a mushroom and one or two slices of bacon.
