We’ve had a family vote on the ultimate burger and the kids won! I was most keen on Ottolenghi’s Turkey & Courgette Burgers with Spring Onion & Cumin http://bit.ly/2qYQ9Og, but Nacho Burgers http://bit.ly/2qS9hib took the prize. The one thing we could all agree on was that every burger recipe needs the mushroom blendability treatment – that means half the “meat” (beef, turkey, fish, beans etc) has to be replaced with delicious fresh mushrooms, finely chopped and cooked with the mince as called for in the recipe. It makes for a much more flavourful, juicy burger with fewer kilojoules! #blendability #umami #burger #fakeaway #mushroommince #makeathome #mouthful
FOR THE GUACAMOLE AND PICO DE GALLO
2 tomatoes, diced
¼ red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 cup fresh cilantro, finely chopped
FOR THE BURGERS
1 flour tortilla, cut into triangles
2tsp extra-virgin olive oil
225g ground beef
225g fresh mushrooms, minced
3 slices Cheddar cheese
3 hamburger buns
1 For the guacamole and pico de gallo: in a small bowl, mash avocado with juice of 1 lime and season with salt and pepper. In another small bowl, combine tomatoes, onion, jalapeño, cilantro, and the juice of 1 lime. Season with salt and pepper.
2 Preheat oven to 175°C. Coat tortilla triangles with olive oil and season with salt. Bake until golden brown, about 10 minutes, then set aside.
3 Combine beef and mushrooms and from into three equal-sized patties. Generously season with salt and pepper.
4 Melt butter in a cast-iron skillet over medium-high heat. Add burgers and cook 2 to 3 minutes, then flip and top with Cheddar. Cook 2 to 3 minutes more for medium rare.
5 Toast buns and build burgers by layering guacamole, patty, tortillas, and pico de gallo.