Mushtrich Burger
#BlendYourBurger 2nd Runner Up Rod Walker shares his recipe.
Ingredients
For the Burgers
- 125 g ostrich mince
- 125 g Portabellini mushrooms chopped and cooked
- 5 g tahini
- 2 g tomato paste
- 1 g garlic powder
- salt and pepper
Instructions
For the burgers
- Finely chop the Portabellinis and sweat off with about a tablespoon each of olive oil and butter, with salt added early to help extract the moisture and pepper at the end.
- Cook the ostrich mince separately in the same way (As the moisture evaporates, so the mushroom juice is concentrated and, combined with the oil and butter, it gives a sheen to the mushrooms.
- Hand blend the mix of ostrich mince and chopped mushrooms and shape into a burger sized patty.
To serve
- Toast the buns on the inside and stack as follows: baby lettuce leaves, a layer of pink sauce, 3 slices pickled gherkin, 2 slices melted Emmental cheese, one tablespoon of onion marmalade and then the mushroom ostrich patty on top.
- Garnished with a rosemary spear, battered onion ring, grilled Portabellini and a cherry tomato.