Juicy, flavour-packed and topped with a creamy peppery mayo, these beef and mushroom burgers are an easy way to put a fresh spin on a classic. Mushrooms are packed with loads of minerals and vitamins that will not only beef up your burger’s nutritional value, but also help lower cholesterol (that’s a win-win, especially with burgers for dinner).
Finely chopped, pan-fried mushrooms are blended with beef mince to create tender burger patties with plenty of savoury, umami flavour, then piled into soft rolls with tomato, rocket and red onion. It’s a simple burger night upgrade that delivers on both flavour and texture.
Beef and mushroom burger
Ingredients
- 250g lean beef mince
- 250g button mushrooms, chopped and pan fried
- ½ onion, finely chopped
- 125ml dried bread crumbs
- 1 large egg
- 20ml tomato sauce
- 10ml worcestershire sauce
- 15ml oil
- 4 bread rolls
- 1 tomato, sliced
- 1 handful(s) rocket
- ½ red onion, sliced
- 100ml mayonnaise
- 50ml Greek yoghurt
- 15ml lemon juice
- 2ml freshly ground black pepper
Instructions
In a bowl mix the mince, mushrooms, onion and bread crumbs together. Add the egg, tomato sauce and Worcestershire sauce. Mix together well and season with salt and pepper.
Form the mixture into four patties and allow to rest in the refrigerator for 30 minutes.
Heat a large frying pan and add the oil. Fry the patties on both sides until cooked to your liking.
Place the patties onto kitchen towel to drain.
To serve cut the rolls in half, arrange the patty and the rest of the ingredients on top.
In a small bowl mix the mayonnaise, Greek yoghurt, lemon juice and black pepper together and add a dollop to each hamburger.
Notes
This recipe was shot for The South African Mushroom Farmers' Association (SAMFA) by Dianne Bibby of Bibby's Kitchen @36.
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Also See: Homemade burger patties
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
