Mark Soderstrom joins our resident chef and the head chef from the Stag Hotel - Peter Milosevic for a cook-up on the Barbeque. With Spring upon us it's time to get the BBQ out and today Pete shows Mark how to make to Mushroom Burgers - a celiac friendly favourite that's simple to make.

Easy "Mushie"� Mushroom Burgers Recipe (Celiac friendly)
Ingredients
• Open field mushrooms storks removed (for base and lid of burger)
• Topside mince
• ¼ the amount of chopped Barossa Bacon to mince
• ¼ the amount of cooked Onion to mince
• 1 egg
• Cracked pepper and salt

Method
1. Remove stalks of mushrooms and brush mushrooms with olive oil, season with salt & pepper and put straight on the hotplate to cook. Cook mushrooms for about 1 to 1/12 minutes on each side…then put to the side whilst you cook the burgers.
2. To make the burgers, combine mince, bacon, cooked onion, egg and salt and pepper.
3. Form the burger to the size of the mushroom lid and base
4. Pour a small amount of Olive oil on hotplate, put burgers on hotplate - cook for approx 4 - 6 minutes on each side until cooked
5. Serve with Rocket & Strawberry salad - see below

Strawberry and Rocket Salad
• Rocket
• Punnet of chopped strawberries
• Drizzle of olive oil
• Squeeze of lime juice
• Sprinkle of salt & pepper

Toss salad to combine and serve on plate with Mushroom Burger - enjoy!