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