Recently, Recipes

International Burger Day on 28 May

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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.


Makes 4 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


4 Burger Buns, toasted (Sesame Seed buns are great for this burger)

Asian Slaw Mix (green cabbage, red cabbage, carrots & coriander)


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


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


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




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


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


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



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


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. 


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)



200g Free Range Beef Mince

200g Portabella Mushrooms

One bun per burger

4g Finely Chopped Parsley

4g Hudson’s Secret Burger Spice60 Egg


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. 



60g Cherry Tomatoes

60g Portabella Mushrooms

20g Thyme

20g Rosemary

100ml Olive Oil

Salt & Pepper


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.

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