Mushroom & Squash Focaccia Burger with Quick Aioli Recipe

Recipe:
Mix the mayonnaise together with the garlic and lemon juice.
Preheat the oven to 180°C fan.

Rub the squash all over with 2 tablespoons of olive oil, season with salt and freshly ground black pepper and roast on a large tray in the hot oven for around 30 minutes, flipping the squash halfway through to soften. Add the mushrooms and drizzle over with another 2 tablespoons of olive oil, seasoning with salt and freshly ground black pepper. Add the paprika and the oregano to the squash and mushrooms and roast in the oven for around 15 minutes until the mushrooms and squash are both cooked through.

Meanwhile in a pan over a moderate heat add the last 1 tbsp olive oil and fry the shallots and garlic for around 5 minutes to soften. Add the radicchio and a big pinch of salt, turn the heat up to high for around 3 minutes for the radicchio to wilt and for some take on a bit of colour. Add a splash of red wine vinegar to the pan and remove from the heat, mixing the contents of the pan to coat.

Lightly toast the focaccia and assemble the burgers with the cooked mushroom, squash, shallots and also the radicchio before finishing offwith a big spoon of quick aioli and sandwiching shut. Serve immediately, with napkins.