Burgers have always been and will always be a firm favourite. And we’ve put together some awesome recipes to help you celebrate the yummiest of yummy “any time meal”. Our added twist is burgers that work for carnivores, flexitarians and vegetarians. So whether you’re thinking local, Asian, Greek or Plant-based, we have just the burger for you.
ASIAN-STYLE MUSHROOM BLENDED BURGER
Makes 4 burgers
FOR THE BURGERS:
400 grams Beef Burger Mince (80/20 fat ratio)
400 grams mixed Portabella and Portabellini mushrooms, finely diced
¼ Cup Panko Bread Crumbs
2 tablespoons Oyster Sauce
3 tablespoons Ketjap Manis (Sweet Soy Sauce)
1 teaspoon Sesame Oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger
¼ teaspoon white pepper
½ teaspoon salt
1 large egg
A little oil for frying
FOR SERVING:
4 Burger Buns, toasted (Sesame Seed buns are great for this burger)
Asian Slaw Mix (green cabbage, red cabbage, carrots & coriander)
PREPARATION:
For the Burger Patties:
Combine all burger patty ingredients in a large bowl and mix by hand ensuring spices well distributed
Form 4 burger patties and refrigerate for a minimum of 30 minutes
Grill or Fry burger patties (suggest medium) ensuring caramelization on searing
BUILD YOUR BURGER:
Toast Burger Buns on grill
Place a little of the Asian Slaw mix onto your toasted Burger Bun base
Top with Mushroom Blended Burger Patty
Drizzle with Sriracha Mayo
Top with Red onion Pickle & Burger Bun lid
Enjoy!!!!
Chef’s tips
Great served with Asian Slaw Salad, Atjar Tjampoer (Sweet & Sour Vegetable Pickle) and hand-cut potato wedges tossed in rosemary salt
Beef mince can be replaced with Ostrich mince for a leaner, healthier option
GREEK STYLE MUSHROOM BLENDED BURGER
2 x BIFTEKIA (PATTIES
INGREDIENTS:
Fresh Tomato – 40g
Fresh Parsley – 12g
Beef Mince – 300g
Button Mushrooms – 300g
Stale White Bread – 1 slice
Large Onion – 1/2
Dry Oregano – 3ml
Ground Cinnamon – 1ml
Ground Cumin – 1ml
Olive Oil – 12ml
Baking Powder – 1ml
Salt – 1ml
METHOD
Drench the slice of bread in water – put aside
Grate the tomato & finely chop the parsley – put aside
Roughly chop the mushrooms and flash fry – put aside
Fry onions in olive oil until soft – put aside
Add the cooked mushrooms, onion, bread, spices, herbs, baking powder, chopped tomato and parsley to the raw mince. Add seasoning to taste
Mix by hand ensuring ingredients are well distributed
Form the burger patty and refrigerate for 30 minutes.
Grill or fry patty
FOR SERVING:
Two toasted Sesame Seed buns
A side salad and zucchini fries
2 x tablespoons of tzatziki to spoon over the patties
Lentil & Mushroom Burger with Mushroom Bun
Serves 4
Ingredients:
Patty:
400g white button mushrooms
2 x 400g tin brown lentils, rinsed and drained
½ red onion, diced
2 cloves garlic, grated
1 Tbsp smoked paprika
¼ cup flour
¼ cup breadcrumbs
Olive oil
Salt and pepper, to taste
Avocado salsa:
1 large ripe tomato, diced (or use a handful of colourful cherry tomatoes)
½ red onion, diced
2 small – medium sized avocados
¼ cup fresh coriander leaves
Juice of ½ lemon
Freshly ground pink peppercorns, to taste
Salt, to taste
To serve:
8 large portabello mushrooms
2 large carrots, peeled & peeled further into ribbons
2 cups mixed lettuce
Sesame seeds
Side suggestion- Sweet potato fries & mayo
Method:
For the patty:
Blitz mushrooms in a food processor until finely diced.
Add mushrooms to a hot pan with a drizzle of olive oil.
Cook out all of their water. Work in batches if necessary to not overcrowd the pan.
Scrape mushrooms into a large bowl.
Add the lentils to the dry hot pan and toast them until dry.
Add to the bowl of cooked mushrooms.
In the same pan add a fresh drizzle of olive oil and cook the onion until soft.
Add the garlic and paprika and cook for a minute until fragrant.
Add to the bowl of mushrooms and lentils.
MUSHROOM AND BEAN BURGERS
Serves 4 – 6
Mushroom and Bean Burgers:
15ml odourless coconut oil or avocado oil
1 small red onion, finely diced
1 clove garlic crushed
250g white button mushrooms, finely diced
5ml miso paste
1 can black beans, drained and rinsed
45g fresh parsley, chopped
salt and pepper
2ml cayenne pepper
60g Parmesan cheese*, finely grated (or vegan cheese)
1 cup – 1 ½ cups mashed potato, cooked and mashed
1 cup panko crumbs or rye bread crumbs
2 eggs
odourless coconut oil or avocado oil, for shallow frying
To serve:
steamed spinach, lemon zest
roasted vine tomatoes in balsamic vinegar
avocado wedges, grilled
red tomato-based chutney
a few rocket leaves
Heat the oil in a pan and gently fry the onion and garlic for 5 minutes. Place the mushrooms in a food processor and blitz until fine. Add the mushrooms to the onions and fry for 3 minutes. Mash the beans with a fork or blitz in a food processor. Transfer the mushroom mixture to a mixing bowl and stir in the miso paste, mashed beans, parsley, salt and pepper, cayenne pepper, Parmesan cheese, mashed potatoes, bread crumbs and eggs. Mix well together and shape the mixture into patties and place in the fridge for 30 minutes to firm up. Heat some coconut oil or avocado oil in a shallow pan and pan fry the patties for 3-4 minutes per side. Alternatively, arrange the patties on a greased baking sheet and bake at 180°C for 15 – 20 minutes. Serve for breakfast or brunch with wilted spinach, balsamic roasted vine tomatoes, avocado wedges, chutney and a few rocket leaves if desired.
FREE RANGE BEEF & PORTABELLO MUSHROOM BURGER with oven roasted tomatoes (serves 2)
BLENDED MUSHROOM BURGER PATTY
INGREDIENTS
200g Free Range Beef Mince
200g Portabella Mushrooms
One bun per burger
4g Finely Chopped Parsley
4g Hudson’s Secret Burger Spice60 Egg
METHOD FOR BURGER PATTY
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.
OVEN ROASTED TOMATOES AND MUSHROOMS
INGREDIENTS
60g Cherry Tomatoes
60g Portabella Mushrooms
20g Thyme
20g Rosemary
100ml Olive Oil
Salt & Pepper
METHOD
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 THE BURGER
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.
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