Substitute minced beef with ready-made burger patties
- Using your hands, combine the minced beef with the diced red onion, garlic, origanum, paprika, wholegrain mustard and egg and generously season with salt and pepper.
- Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
- To help firm up the patties, put them on a plate separating each patty with wax paper, cover and place in the refrigerator until needed.
- Remove the stems from the mushrooms and wipe off any remaining soil with a paper towel.
- Lightly brush olive oil onto the mushroom caps and season with salt and freshly ground black pepper.
- Cook the Portobello mushrooms in a frying pan on a medium-high heat or on a grid over an open fire for about 5 minutes per side or until tender. Alternatively bake them in a 200°C/390°F oven for 15 to 20 minutes.
- In the meanwhile, heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
- Build a burger by topping a Portobello mushroom with crunchy lettuce leaves, red onion, fresh tomato and a hot burger patty. Spoon some extra wholegrain mustard over the top of the beef and close the burger with another juicy mushroom. Serve sliced gherkins on the side.
- 750g minced beef
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp origanum
- 1/2 tsp paprika
- 1 1/2 Tbsp wholegrain mustard
- 1 egg
- Salt and freshly ground black pepper
- Olive oil, for cooking
- 4 large Portobello mushrooms
- 1 head/packet cos lettuce, leaves
- 2 tomatoes, thickly sliced
- 1/2 red onion, sliced into rings
- Wholegrain mustard
- Gherkins, for serving
Tips & Tricks
For a smoky, flame-grilled flavour, grill the burger patties and Portobello mushrooms over an open fire.