{"id":7820,"date":"2020-05-24T12:31:11","date_gmt":"2020-05-24T10:31:11","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=7820"},"modified":"2020-05-24T12:31:11","modified_gmt":"2020-05-24T10:31:11","slug":"our-3-favourite-burgers-for-international-burger-day-samfa","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/our-3-favourite-burgers-for-international-burger-day-samfa\/","title":{"rendered":"Our 3 Favourite Burgers for International Burger Day"},"content":{"rendered":"

Burgers are a staple food.<\/strong><\/p>\n

It\u2019s International Burger Day on 28 May. While we are unable to go out to a burger<\/a> joint, we can create our own at home \u2013 with a little help from The South African Mushroom Farmers Association \u2013 and celebrate this classic mealtime favourite.<\/p>\n

Get the family involved and try your hand \u2013 and your mouth \u2013 at our favourite 3 burger recipes (there\u2019s something for everyone):<\/p>\n

MUSHROOM BLEND BURGER \u2013 CLASSIC BEEF<\/strong><\/h3>\n

Serves 4<\/em><\/p>\n

    \n
  • 250g lean beef mince<\/li>\n
  • 250g button mushrooms, chopped and pan fried<\/li>\n
  • \u00bd onion, finely chopped<\/li>\n
  • 125ml dried bread crumbs<\/li>\n
  • 1 large egg<\/li>\n
  • 20ml tomato sauce<\/li>\n
  • 10ml Worcestershire sauce<\/li>\n
  • 15ml oil<\/li>\n
  • 4 bread rolls<\/li>\n
  • 1 tomato, sliced<\/li>\n
  • 1 handful rocket<\/li>\n
  • \u00bc red onion, sliced<\/li>\n
  • 100ml mayonnaise<\/li>\n
  • 50ml Greek yoghurt<\/li>\n
  • 15ml lemon juice<\/li>\n
  • 2ml freshly ground black pepper<\/li>\n<\/ul>\n

    Method<\/strong><\/span><\/p>\n

      \n
    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.<\/li>\n
    2. Form the mixture into four patties and allow to rest in the refrigerator for 30 minutes.<\/li>\n
    3. Heat a large frying pan and add the oil. Fry the patties on both sides until cooked to your liking.<\/li>\n
    4. Place the patties onto kitchen towelling to drain.<\/li>\n
    5. To serve cut the rolls in half, arrange the patty and the rest of the ingredients on top.<\/li>\n
    6. In a small bowl mix the mayonnaise, Greek yoghurt, lemon juice and black pepper together and add a dollop to each hamburger.<\/li>\n<\/ol>\n

      Cooks tip: If you have extra patty mixture left over, form into meat balls.<\/p>\n

      DOUBLE MUSHROOM CHEESE BURGERS – BANTING<\/strong><\/h3>\n

      Serves 2<\/em><\/p>\n

      Ingredients<\/strong><\/p>\n

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

        Method<\/strong><\/p>\n

        Preheat the oven to 200\u00b0C. Lightly brush the mushrooms with oil, bbq sauce and season with salt and pepper.\u00a0 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 \u2018buns\u2019 and fill with a burger, slice of cheese (optional), red onion slices, tomato slices, lettuce and mayonnaise. Serve at once.<\/p>\n

        NUT-STUFFED MUSHROOMS – VEGAN<\/strong><\/h3>\n

        Serves 4<\/em><\/p>\n

        Ingredients<\/strong><\/span><\/p>\n

          \n
        • 5 fresh Portobello mushrooms, cleaned and trimmed (1 per person plus 1 extra mushroom for the stuffing)<\/li>\n
        • 1 large onion<\/li>\n
        • 2 garlic cloves<\/li>\n
        • 2 tsp Canola\/Olive oil<\/li>\n
        • 60g mixed unsalted nuts (brazils\/hazelnuts\/almonds\/walnuts)<\/li>\n
        • 1 tbsp. margarine<\/li>\n
        • \u00bd tsp. dried thyme<\/li>\n
        • \u00bd tsp. dried rosemary<\/li>\n
        • 1 tbsp. chopped fresh herbs e.g. parsley, fennel, dill, chives<\/li>\n
        • Salt and pepper to taste.<\/li>\n<\/ul>\n

          Ingredients<\/strong><\/span><\/p>\n

            \n
          1. Cut the stems from the mushrooms and finely dice these along with one whole mushroom.<\/li>\n
          2. Preheat the oven to 200\u00b0C.<\/li>\n
          3. Finely dice the onion and crush the garlic cloves.<\/li>\n
          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.<\/li>\n
          5. Lightly toast the mixed nuts in a medium oven or grill and remove the skins.<\/li>\n
          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.<\/li>\n
          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.<\/li>\n
          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.<\/li>\n<\/ol>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            Burgers are a staple food. It\u2019s International Burger Day on 28 May. While we are unable to go out to a burger joint, we can create our own at home \u2013 with a little help from The South African Mushroom Farmers Association \u2013 and celebrate this classic mealtime favourite. Get the family involved and try…<\/p>\n","protected":false},"author":1,"featured_media":7821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=7820"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7820\/revisions"}],"predecessor-version":[{"id":7822,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/7820\/revisions\/7822"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/7821"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=7820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=7820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=7820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}