Mixed with butter and melted over moreish mushrooms, Australian native saltbush levels up this vegetarian burger with distinctive flavour. Served alongside cheesy zucchini chips, it's a decidedly sophisticated take on burger night.
Preheat oven to 200°C fan-forced. Coarsely grate butter on a box grater (or microwave in short bursts to soften). Peel and crush garlic. Finely chop parsley leaves. Place butter, garlic, parsley, saltbush, salt and pepper in a bowl and mix to combine.
Cut zucchini into 2cm-thick chips. Place in a bowl with oil, parmesan, cornflour, salt and pepper and toss well to combine. Spread evenly on a large, lined baking tray and bake for 20 minutes or until parmesan is golden and chips are crisp. While zucchini is baking, continue with step 3.
Trim mushrooms and place, cup-side up, on a lined baking tray. Roast for 15 minutes or until softened.
Remove mushrooms from oven. Divide saltbush butter between each mushroom cup and return to oven for 5 minutes or until butter is melted and mushrooms are tender.
Turn oven to grill, halve buns and place on a tray. Toast buns under grill for 30 seconds or until lightly toasted. Take care as they can burn quickly. Slice tomato and season with salt and pepper.
Spread mayonnaise over bun bases and top each with a mushroom. Top with tomato and rocket and sandwich with bun tops. Serve with parmesan zucchini chips.