BBQ Oyster Mushroom Burgers

Add potatoes to a large pot and cover with 1 inch cold salted water. Bring to a boil, reduce to a simmer and cook until potatoes are tender but still hold their shape, 5 to 6 minutes. Transfer to a bowl and let cool. In a large bowl, combine harissa paste, roasted red peppers, and 1 tbsp red wine vinegar and whisk the harissa marinade to combine. TIP: Cool the potatoes faster by putting them in the refrigerator.

In another bowl, combine 1 tbsp red wine vinegar, cucumber, and dill, and stir. In a separate small bowl, combine mayo, garlic, and a pinch of salt and pepper. Place the dilly cucumbers and aioli in the refrigerator until ready to serve.

Heat 2 tbsp olive oil in a large nonstick skillet over high heat. Add cooled potatoes and cook, undisturbed, until golden brown, 3 to 4 minutes per side. Move potatoes to one side of the pan and add green beans and sesame seeds. Cook until green beans are crisp-tender, 3 to 4 minutes. Mix everything together and sprinkle with salt and pepper. Transfer to the bowl with the harissa marinade and mix to combine.

Add mushrooms to one side of a baking sheet and red onion to the other. Lightly drizzle the mushrooms with BBQ sauce and 1 tbsp olive oil, and add a pinch of salt and pepper. Add 1 tbsp olive oil and a pinch of salt and pepper to the red onion, and toss. TIP: If grilling the cremini mushrooms, put them on skewers or use a grill pan.

If grilling: Heat your grill and oil it with 2 tbsp olive oil. Add mushrooms (on skewers) and onions and cook until vegetables are tender, 6 to 8 minutes. Flip veggies and cook until tender and browned, another 6 to 8 minutes. Add buns and cook until lightly toasted, 1 to 2 minutes. Brush mushrooms with the remaining BBQ sauce. If broiling: Position oven rack in the middle and broil veggies on the baking sheet until tender and browned, 6 to 7 minutes. Flip veggies and return to the oven for another 4 to 6 minutes. Add buns to the top rack and toast, 1 to 2 minutes. TIP: All broilers are different. Watch veggies and buns carefully to ensure they don’t burn.

Roughly chop half of the grilled onions, and add them to the green bean and potato salad. Place the bottom half of each bun on a plate and add aioli. Top with mushrooms and dilly cucumbers. Serve with spicy green bean and potato skillet.