Recipe: Grilled Portobello Burger with Roasted Kale, Confit Peppers and Saint Agur Cheese



2 garlic cloves
¼ cup butter
fresh thyme
6 large portobello mushrooms
sea salt and freshly ground black pepper

Confit Peppers
2–3 red (bell) peppers
2½ cups olive oil
8 garlic cloves, peeled
3 ancho chillies
zest of 1 lemon
1 tsp coriander seeds
1 tsp whole black peppercorns
fresh oregano

To serve
6 burger buns
butter for the buns
3½ oz Saint Agur cheese or other creamy blue cheese
Roasted Kale (see recipe below)
fresh thyme


1. Make the confit peppers. Cut the peppers into 1¼ x ¾ inch pieces. Pour the oil into a high-sided saucepan. Put the saucepan over a low heat and add the pieces of pepper a few at a time, so they are fully immersed in the oil. Simmer carefully for 5–10 minutes until the peppers start to soften. If you wish, you can also add the garlic and ancho chilies for a few minutes at the end.

2. Transfer the pieces of pepper to a sterilized jar as they become ready. Add the other ingredients to the confit peppers and finish by pouring over the oil from the pan. Allow to cool, put the lid on and store the jar in the fridge. The pepper can be served cold, or you can heat them up in a frying pan (skillet) immediately before serving.

3. For the patties, gently crush the 2 garlic cloves with the flat of a knife (keeping the skin on). Melt the butter in a saucepan together with the garlic and thyme sprigs (save a few leaves for a garnish), then remove the saucepan from the heat.

4. Remove and discard the stems of the portobello mushrooms and cut the mushrooms into ¼ inch thick slices.

5. Light the barbecue and wait until it is glowing (you can also fry the mushrooms in a frying pan). Grill the mushrooms until they start to shrink and develop a little color. Brush on a little of the melted butter and turn them over. Repeat this a few times until the mushrooms are golden brown and have developed a nice surface. Sprinkle with salt and pepper.

6. Butter the buns on the cut surface and grill (broil) or fry them quickly in a frying pan.

7. Put some slices of portobello mushroom at the bottom of each bun. Crumble over the cheese and put a few pieces of confit pepper and some roasted kale on top. Finish off by sprinkling over a little thyme.


Roasted Kale

Serves around 8-10 as a side


500 g (1 lb 2 oz) kale or cavolo nero
4 small garlic cloves
100 ml (3½ fl oz/scant ½ cup) olive oil
sea salt and freshly ground black pepper


1. Preheat the oven to 250°F.

2. Cut off the stem of the kale if it is thick and woody (this can vary from one sort to another, and depending on maturity, but as a rule I remove it).

3. Put the kale leaves and garlic on a baking tray and drizzle oil over them. Sprinkle with salt and pepper. Roast in the middle of the oven for 20 minutes.

4. Take the roasted leaves out of the oven and transfer to a wire rack with baking parchment underneath to catch any excess oil.




Image and recipe courtesy of Hardie Grant Books. Copyright 2018 by Martin Nordin from Green Burgers