Cheesy Garlic-Herb Mushroom Burger

While the fries are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.

Heat a large frying pan over a medium heat. Remove the stems from the portabello mushrooms, then place them into a medium bowl. Add the garlic & herb seasoning and a generous drizzle of olive oil, then toss to coat. When the pan is hot, cook the mushrooms, turning occasionally, until just softened and most of the liquid has evaporated, 10 minutes. TIP: Gently press down on the mushrooms with the back of a spatula to squeeze out excess liquid. TIP: The spice blend will char slightly in the pan - this adds to the flavour!

While the mushrooms are cooking, add the slaw mix and smokey aioli to a second medium bowl. Season with salt and pepper. Toss to combine.

Sprinkle the shredded Cheddar cheese over the mushrooms and reduce the heat to low. Cover the pan with a lid or foil and cook until the cheese has melted, 3-5 minutes. Transfer to a plate lined with paper towel. Slice the butter burger buns in half. Place the buns directly on a wire rack in the oven and bake until heated through, 3 minutes.