Free range beef and portabello mushroom burger

#BlendYourBurger Winner Tyrone Loydall shares his recipe.
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Course #BlendYourBurger, Burgers, Culinary Collection
Cuisine #BlendYourBurger, burgers, South African
Servings 2


Burger Patty

  • 40 g 200g Free Range Beef Mince
  • 12 g 200g Portabella Mushrooms
  • 300 g One bun per burger
  • 300 g 4g Finely Chopped Parsley
  • 1 slice 4g Hudson’s Secret Burger Spice
  • 1/2 large 1 Egg

Oven roasted tomatoes and mushrooms

  • 60 g Cherry Tomatoes
  • 60 g Portabella Mushrooms
  • 20 g Thyme
  • 20 g Rosemary
  • 100 ml Olive Oil
  • Salt & Pepper


For the burgers

  • Chop the parsley finely.
  • Chop the portabella mushrooms into small pieces, but not too fine (to retain texture).
  • Flash fry the mushrooms before adding them to the mince.
  • Mix the mushrooms, beef mince, chopped portabella mushrooms, parsley and Hudson’s burger spice together.
  • Add egg and combine thoroughly.
  • Shape mixture into ball and either pan fry or cook in an air fryer.

For the oven roasted tomatoes and mushrooms

  • Chop the Portabella mushrooms into quarters.
  • Place cherry tomatoes and Portabella mushrooms on a grease proof baking sheet.
  • Season with salt and pepper and drizzle with olive oil.
  • Add thyme and rosemary and place in oven at 200°C for 10-12 min.

To serve

  • Butter the buns with garlic butter (quality store bought will do).
  • Place fresh rocket on bottom bun.
  • Place the your burger patty on top of rocket.
  • Spoon on the roasted tomatoes and mushrooms over the patty.
  • Top with parmesan shaving and drizzle with truffle aioli.
  • Finish it off with the garlic buttered top bun.
Keyword burgers