Beef burgers with mushrooms and chipotle mayoFeatured


For 6


  • 1 tablespoon olive oil, for frying
  • 250 g portabellini mushrooms, very finely diced
  • 0.5 zest of half a lemon
  • 250 g free-range lean beef mince
  • 0.5 teaspoon salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground corinader
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dijon mustard
  • 2 spring onions, finely diced
  • 0.5 cup cooked quinoa
  • 1 egg
  • 0.5 cup fresh breadcrumbs (preferably white bread)
  • 2 tablespoons balsamic vinegar
  • hamburger buns, buttered (I used my spelt hamburger bun recipe)
  • tomatoes, sliced
  • red onion rings
  • crisp lettuce
  • tablespoons 3 thick mayonnaise combined with 1/2 teaspoon Chipotle paste

Beef burgers with mushrooms and chipotle mayo Method

  1. Heat 1 tablespoon olive oil in pan and cook the mushrooms on a high heat until all the liquid has evaporated. Season lightly with salt and freshly ground black pepper. Add the lemon zest and mix through. Place the mushrooms in a mixing bowl and set aside to cool.
  2. Add the mince, all the spices, Dijon mustard, spring onions, quinoa, egg and breadcrumbs to the mushrooms. Mix by hand to ensure all the ingredients are well combined.
  3. Divide into 6 equal sized portions and shape into patties. Cover and chill until firm.
  4. Heat 1 tablespoon olive oil in a non-stick pan and fry the patties until a golden crust forms on one side. Carefully turn over and cook for a further 3-4 minutes or until the meat is done to your liking.
  5. Deglaze the pan with balsamic vinegar. Add a splash of water and turn the patties over to cover both sides in the sticky pan juices.
  6. Toast the buttered buns and start stacking your burger starting with lettuce, then tomato, beef patty, onion and finally a generous dollop of chipotle mayo.
  7. Clasp between two hands and apply to face!
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