Free range beef and portabello mushroom burger
#BlendYourBurger Winner Tyrone Loydall shares his recipe.
- 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.
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.