Campsite feasts – juicy mushroom burgers

Much, much cheaper than your traditional burger and even quicker to cook, a pack of portobellos or some foraged field mushrooms make a campsite staple.

Add this very simple recipe to your binder and a delicious and vegetarian meal can be yours in ten minutes. We like them best barbequed, but they can also done, or if you want to practice before your next trip, at home. You can marinade the mushrooms before you head to the campsite, just put them in some Tupperware and cook within two days.

Serves 2
Pans 1
Stoves 1
Campfire No
Other equipment
Knife, chopping board
Prep time 20 minutes
This is the most vegetarian burger you’ll come across
Fuel efficiency: 2/5

You will need

  • 4 field or portobello mushrooms
  • couple of knobs of butter, or a few splashes of olive oil
  • 1 garlic clove, crushed or chopped
  • A few splashes Worcester sauce (or Henderson’s relish)
  • Some ketchup or tomato relish (chilli relish adds a real kick)
  • 4 bread rolls
  • A few slices of cheese (we’ve tried a few and stilton or spicy Mexican cheese were our favourites)
  • Salad
  • Mixed herbs

How to make mushroom burgers

  1. Rub the butter or olive oil into both sides of the mushrooms, then pour a generous glug of Worcester sauce over them
  2. Make sure the burger is gill side up and sprinkle with garlic and herbs
  3. Leave to marinade while the BBQ gets going.
  4. When the charcoal’s white, place the mushrooms (still gill side up) on the grill
  5. Leave to cook for around 10 minutes, or until the mushrooms are soft all the way through
  6. Just before they are ready, place the cheese over the top and let it melt
  7. Once the cheese is melted, assemble the burgers however you fancy and tuck in