Beef and Mushroom Burgers offer all the fun of a takeaway, but with improved nutrition and – dare we say it? – much better flavour. You can also get away with seconds without anyone raising an eyebrow or mentioning the household budget. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #braai #burger #fakeaway
Beef and Mushroom Burgers
Serves 4
Ingredients
250g extra lean beef mince
250g Button mushrooms, chopped and pan fried
½ onion, finely chopped
125ml dried breadcrumbs
1 large egg
20ml tomato sauce
10ml Worcestershire sauce
15ml oil
TO SERVE
4 bread rolls
1 tomato, sliced
1 handful rocket
¼ red onion, sliced
SAUCE
100ml mayonnaise
50ml Greek yoghurt
15ml lemon juice
2ml freshly ground black pepper
Method
1 In a bowl, combine the mince, mushrooms, onion and breadcrumbs. Add the egg, tomato sauce and Worcestershire sauce. Mix together well and season with salt and pepper.
2 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 paper to drain.
3 To serve, cut the rolls in half, arrange the patties and the rest of the ingredients on top.
5 For the sauce, in a small bowl mix the mayonnaise, Greek yoghurt, lemon juice and black pepper together and add a dollop to each hamburger.
Cook’s tip: If you have any patty mixture left over, form into meatballs.