---

GIANT BLACK MUSHROOM BURGER WITH JACK DANIELS ONION RELISH

---

This onion relish sauce is amazing even when camping. Add a can of beans or cut in some vegetarian sausages and you have the perfect ‘cowboy breakfast’ on toast with your coffee in the morning.

---

SERVES 6

6 giant black mushrooms (the size of the rolls), wiped and stems removed

Extra virgin olive oil

Black pepper

Smoked paprika

6 hamburger rolls, cut in half

6 slices cheddar cheese

6 thick slices tomato

1 cup thinly sliced lettuce

FOR THE JACK DANIELS ONION RELISH

2 Tbsp extra virgin olive oil

2 large onions, chopped

2 cloves garlic, diced

2 Tbsp dried Italian herbs

1 can (400 g) chopped tomatoes

½ cup barbecue sauce

3 Tbsp brown sugar

2 shots (4 Tbsp) Jack Daniels

Salt to season

  1.  For the onion relish, heat the oil in a pan over medium-hot coals. Add the onions and garlic and fry until translucent.

  2.  Add the herbs and the tomatoes and mix well. Simmer for 4 minutes.

  3.  Add the barbecue sauce, sugar and Jack Daniels and simmer for 10 minutes. Season with salt and give it another stir. Set to the side of the fire to keep warm for serving.

  4.  To make the burgers, brush the giant black mushrooms with the olive oil and place on a braai grid over medium-hot coals. Braai on both sides for 2 - 3 minutes, then season with black pepper and smoked paprika. When almost done, place the rolls on the grid for a couple of seconds to heat up. As soon as you place the rolls on the grid, top each mushroom with cheese in order for it to melt.

  5.  Remove the rolls once crisp and add a good serving of Jack Daniels onion relish on the bottom half of each roll, followed by the braaied giant black mushrooms with melted cheese.

  6.  Place a slice of tomato on top of that, followed by crisp lettuce and the top half of the roll. Serve immediately.