Our 3 Favourite Burgers for International Burger Day

Burgers are a staple food.

It’s International Burger Day on 28 May. While we are unable to go out to a burger joint, we can create our own at home – with a little help from The South African Mushroom Farmers Association – and celebrate this classic mealtime favourite.

Get the family involved and try your hand – and your mouth – at our favourite 3 burger recipes (there’s something for everyone):

MUSHROOM BLEND BURGER – CLASSIC BEEF

Serves 4

  • 250g lean beef mince
  • 250g button mushrooms, chopped and pan fried
  • ½ onion, finely chopped
  • 125ml dried bread crumbs
  • 1 large egg
  • 20ml tomato sauce
  • 10ml Worcestershire sauce
  • 15ml oil
  • 4 bread rolls
  • 1 tomato, sliced
  • 1 handful rocket
  • ¼ red onion, sliced
  • 100ml mayonnaise
  • 50ml Greek yoghurt
  • 15ml lemon juice
  • 2ml freshly ground black pepper

Method

  1. In a bowl mix the mince, mushrooms, onion and bread crumbs together. Add the egg, tomato sauce and Worcestershire sauce. Mix together well and season with salt and pepper.
  2. Form the mixture into four patties and allow to rest in the refrigerator for 30 minutes.
  3. Heat a large frying pan and add the oil. Fry the patties on both sides until cooked to your liking.
  4. Place the patties onto kitchen towelling to drain.
  5. To serve cut the rolls in half, arrange the patty and the rest of the ingredients on top.
  6. In a small bowl mix the mayonnaise, Greek yoghurt, lemon juice and black pepper together and add a dollop to each hamburger.

Cooks tip: If you have extra patty mixture left over, form into meat balls.

DOUBLE MUSHROOM CHEESE BURGERS – BANTING

Serves 2

Ingredients

  • 4 big mushrooms
  • 5ml oil
  • 15ml bbq sauce
  • salt and milled black pepper
  • 2 beef or chicken burgers, cooked
  • 2 cheese slices (optional)
  • 1 red onion, sliced
  • 1 tomato, sliced
  • a few lettuce leaves
  • 30ml mayonnaise

Method

Preheat the oven to 200°C. Lightly brush the mushrooms with oil, bbq sauce and season with salt and pepper.  Arrange the mushrooms in a single layer on a baking sheet. Bake for 5 minutes and baste with the bbq sauce. Turn the mushrooms over and baste again. Bake for 5-7 more minutes, or until the mushrooms are cooked. Use the mushrooms as ‘buns’ and fill with a burger, slice of cheese (optional), red onion slices, tomato slices, lettuce and mayonnaise. Serve at once.

NUT-STUFFED MUSHROOMS – VEGAN

Serves 4

Ingredients

  • 5 fresh Portobello mushrooms, cleaned and trimmed (1 per person plus 1 extra mushroom for the stuffing)
  • 1 large onion
  • 2 garlic cloves
  • 2 tsp Canola/Olive oil
  • 60g mixed unsalted nuts (brazils/hazelnuts/almonds/walnuts)
  • 1 tbsp. margarine
  • ½ tsp. dried thyme
  • ½ tsp. dried rosemary
  • 1 tbsp. chopped fresh herbs e.g. parsley, fennel, dill, chives
  • Salt and pepper to taste.

Ingredients

  1. Cut the stems from the mushrooms and finely dice these along with one whole mushroom.
  2. Preheat the oven to 200°C.
  3. Finely dice the onion and crush the garlic cloves.
  4. Place the onion and garlic in a saucepan with the Canola/Olive oil and sweat them in the oil until the onion is soft and beginning to brown. Add the chopped mushroom stalks and sweat the vegetables for a few more minutes.
  5. Lightly toast the mixed nuts in a medium oven or grill and remove the skins.
  6. Grind the mixed nuts fairly finely in a food processor or using a mortar and pestle and add to the pan along with the margarine, dried herbs, fresh herbs and salt and pepper to taste. Mix to combine.
  7. Place the field mushrooms, stem side up, on a baking tray. Divide the mixture between the mushrooms and spread over the surface of each one.
  8. Bake in the oven for 5-8 minutes or until the tops are beginning to brown and the mushrooms are just cooked. Serve 2-3 mushrooms on each plate along with a salad garnish.

 

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