Bacon and mushroom burger
8 whole, (field variety), stalks removed
160 g, (8x20g slices)
320 g, (4 x 80g slices, split)
mixed salad leaves
1 medium, sliced
Beetroot, canned in brine, drained
sweet chilli sauce
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the mushroom for 2-3 minutes each side or until tender and lightly browned. Transfer to a plate. Cook the bacon in the pan for 3-4 minutes or until lightly browned.
- Meanwhile, toast the bread and rub cut sides with the garlic. Top each slice of bread with salad leaves, tomato, beetroot, bacon and mushrooms. Drizzle with the sweet chilli sauce just before serving.