Prep: 10 mins | Cook time: 15 mins | Serves: 4
- 350g beef mince
- 150g White Mushrooms, chopped
- 2 tablespoons chopped tarragon
- 2 tsp Dijon mustard
- 1 egg, lightly whisked
- 100g aged cheddar cheese, sliced
- 4 (100g) rindless bacon rashers
- 4 Flat Mushrooms White or Portobello
- 4 (80g) burger rolls
- 4 iceberg lettuce leaves, torn
- 2 vine ripened tomatoes, sliced
- ¼ cup whole egg mayonnaise
- ¼ cup tomato chutney
Place mince, mushrooms, tarragon, mustard and egg in the bowl of a food processor and blend until combined. Remove from the bowl, season with salt and pepper and form into 4 patties.
Pre-heat an oiled char-grill pan or BBQ over medium high heat. Cook burger patty for 3-4 minutes, turn and top with sliced cheese. Cook for a further 3-4 minutes or until cheese is melted and patty is cooked to your liking. Set aside to keep warm.
Cook bacon for 2-3 minutes each side or until golden and crisp, set aside to keep warm
Add mushrooms to pan or BBQ, turning until mushrooms are grilled on both sides and warmed through. Remove from the heat
Spread base of burger rolls with mayonnaise, top with iceberg lettuce, Portobello Mushroom, tomato, beef patty, bacon and drizzle with tomato chutney to serve.
- 1 Large Portobello or White Flat Mushroom
- 1 Ciabatta roll (or burger bun of your choice!)
- ½ brown onion, sliced thinly
- 2 lettuce leaves, chopped roughly
- 2 tomato slices, sliced thinly
- ¼ teaspoon of chilli flakes
- ½ teaspoon of chopped parsley
- 2 tablespoons of olive oil
- Sprinkle of Salt & pepper
- 1 Tablespoon of whole egg mayonnaise
- 1 Tablespoon of Basil Pesto
- 60g Haloumi, sliced thinly
- Cut the stem of the mushroom and brush any excess soil with a damp cloth.
- Into a small bowl, add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly.
- Using a basting brush, brush olive oil mixture all over the mushroom, make sure it’s all covered!
- On a small non-stick pan, heat over a medium heat. Cook mushroom for 4-6 minutes on each side, covering it with a lid to steam.
- Whilst this is cooking, on another small non-stick pan, splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes (or until cooked to your liking!)
- Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.
- Toast the bread under the grill for 2-3 minutes until lightly toasted.
- In a small bowl, add pesto and mayonnaise into a bowl and mix.
- It’s time to STACK! On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves.
Eat as soon as its ready!
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 500 g diced mushrooms
- 400 g can white beans, rinsed and drained, mashed well with a fork
- 2 stalks rosemary, finely chopped
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 egg, lightly beaten
- salt
- black pepper
- 4 brioche buns, toasted
- mayonnaise, to serve
- coleslaw, to serve
- pickles to serve
Heat 2 tablespoons of oil in large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5-7 minutes until softened and liquid from
the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Stir through the beans, rosemary, breadcrumbs, parmesan and egg. Season with salt and pepper. Using clean hands massage the mix together well.
Divide and shape the mixture into 4 equal-sized
patties. Place onto a tray and into the fridge to firm up for 20 minutes.
Preheat oven 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the burgers for 3-4 minutes on each side on until cooked through. Place onto a tray and cook in oven for a further 5 minutes or until warmed through.
Spread mayonnaise over the base of the toasted brioche buns, top with coleslaw, mushroom patty and pickle, top with the lid of bun.
- 375g Portobello Mushrooms (stems trimmed)
- 1 crushed garlic
- 1 large Vine ripened tomato thick sliced (1cm)
- 4 cheese slices
- 1 Bunch of mixed lettuce of choice
- 4 Ciabatta rolls
- Optional: Aioli Garlic mayonnaise (our mush-boom go to is Birch & Waite Aioli Garlic)
- Heat a lightly greased BBQ plate on
medium-high.
- Meanwhile, mix 1 tsp. of crushed garlic with olive
oil and set aside.
- Place mushrooms on the BBQ cap up and lightly brush
or spoon over olive oil with garlic then add some rock salt.
- Cook through for approx. 5 minutes each side.
- Layer bread roll with ingredients and top with
Aioli Garlic!
Portobello mushrooms are our favourite for this recipe. Brown mushrooms not only add flavour, they hold their shape when cooked.
Great Vegetarian recipe!
- Olive oil cooking spray
- 8 thin slices prosciutto
- 2 large red onions, cut into rounds
- 4 flat mushrooms, trimmed
- 100g Taleggio cheese, sliced thinly
- 1/2 cup beetroot relish
- 2 tbs mayonnaise
- 4 hamburger buns, split and toasted
- 40g mixed salad leaves
- 1 large ripe tomato, sliced
- Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
- Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted.
- Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.
Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.
