In a small bowl, add the olive oil, balsamic vinegar, chilli, garlic, oregano and basil together with a pinch of salt and pepper and stir well to combine.
2 cloves garlic, ½ large red chilli, 1 tsp dried basil, 1 tsp dried oregano, 2 tbsp olive oil, 60 ml balsamic vinegar
Place a frying pan over a medium high heat and add a little extra oil. When hot, add the sliced mushrooms and fry. Use the liquid mixture as a marinade on the mushroom as they fry. When you flip them oven brush with more marinade.
16 large chestnut mushrooms
Turn on the grill and line a baking tray with foil. Add the sliced buns and grill until lightly toasted or you can put them in the toaster.
4 large burger buns
Remove from the oven and put to one side for a moment. Cover with another piece of foil to keep warm.
Group the mushrooms into four even portions in the pan and add the slices of cheese to each portion. Having a lid to hand, pour a little of the marinade into the middle of the frying pan and put the lid on. The marinade will evaporate into steam and finish the mushrooms off and melt the cheese perfectly.
4 slices cheese
While the mushrooms are steaming, add a layer of dressing to the buns. I use a mixture of mayonnaise and sweet chilli sauce for the kick.
Remove the mushrooms and place them on top on the buns. Add any additional toppings such as onion rings, pickles, gherkins etc and then add another coating of dressing to the bun top and attach.
You now have a fresh, moist dish full of flavour to enjoy.