Guacamole takes this veggie burger to another level
Makes 6
6 portobello mushrooms 2 tbsp olive oil 3–4 peaches, sliced so you have two slices per burger 6 brioche buns Rocket leaves, to garnish Gherkins (optional)
FOR THE GUACAMOLE 2 avocados, peeled, stone removed and cut into chunks Juice of 1⁄2 lime 1⁄2 red onion, finely chopped Chilli flakes, to taste
1 Brush the mushrooms with a little olive oil and season with salt and black pepper. Add to the barbecue and cook for 3–5 mins each side. 2 Brush the peach slices with a little oil and cook for 2–3 mins each side. Slice the brioche buns and place cut side-down on the barbecue for 1–2 mins, until browned. 3 Mash the avocado roughly with a fork. Add the lime juice, onion and chilli flakes. Mix together. 4 Add a layer of guacamole to each bun base, followed by the rocket leaves and two peach slices. Top each with a mushroom, add gherkins, if using, and sandwich with the bun tops. Use a bamboo skewer to keep assembled burgers in place.