Marvin Leugering
International Burger Day is an annual event celebrated on May 28th, where burger enthusiasts from all over the world come together to indulge in one of their all-time favorite foods.
This day is a celebration of the versatility, deliciousness, and iconic status of the humble burger.
Whether you prefer a classic cheeseburger, a juicy bacon burger, or a plant-based burger, there is no denying the endless possibilities and mouth-watering combinations that can be created with this versatile dish.
- From fast food joints to high-end restaurants, burgers can be found on menus everywhere and have become a staple in the culinary world.
Mushrooms are an excellent addition to any burger, as they can elevate the flavor profile and add a unique texture to the dish. These earthy vegetables are a great source of umami, the fifth taste that is often described as savory and rich, making them the perfect ingredient to enhance the taste of a burger patty. In addition to their culinary benefits, mushrooms are also known for their numerous health benefits. They are low in calories, high in fiber, and are an excellent source of vitamins and minerals, including vitamin D and potassium. Incorporating mushrooms into your burger recipe can add a nutritional boost to the dish without compromising on flavor. Whether you prefer to sauté them as a topping, blend them into the patty, or grill them as a side, mushrooms are a versatile ingredient that can take your burger to the next level while providing a range of health benefits.
So, fire up the grill, gather your ingredients, and get ready to celebrate International Burger Day in style with these delicious recipes. From savory to sweet, we guarantee that these burgers will have you coming back for more.
- Mushroom and Quinoa Burger
- Asian Blended Burger
- Greek Style Beef & Mushroom Blended Burger
Mushroom and Quinoa Burger
Serves 4
Ingredients:
- 1 medium sweet potato
- 3 large portobello mushrooms
- 1 small shallot, finely chopped
- 1 tsp chilli flakes
- 1 cup cooked quinoa (from about ½ uncooked)
- ¾ cup panko breadcrumbs
- Juice and zest of ½ lemon
To serve:
- 4 burger buns of choice, toasted
- Lettuce, *mayonnaise, cucumber ribbons, red onion slices, bean sprouts
- Extra virgin olive oil
- Salt and pepper, to taste
Method:
- Preheat oven to 180°C. Prick sweet potato all over with a fork; rub with olive oil, and season with salt and pepper. Roast directly on an oven rack until tender, 45-60 minutes. (Place a baking tray below to catch any drippings) Allow to cool. Remove and discard skin; mash flesh with a fork. Set aside.
- Roughly chop portobello mushrooms and blitz in a food processor until very finely chopped.
- Heat a drizzle of olive oil in a frying pan over low. Cook shallot and chilli flakes, until shallot is tender. Add mushrooms and cook until they release all their liquid. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
- Add breadcrumbs, lemon zest, lemon juice, and mashed sweet potato and mix well. Taste and adjust seasoning.
- Divide mixture into 4 and form into patties, pressing firmly together with your hands. Heat a drizzle of olive oil in a nonstick pan over medium and cook patties until golden brown and the edges are crisp.
- Build burgers with all the fixings and serve straight away.
- *use vegan mayonnaise to keep this recipe 100% vegan
- Mushroom & Quinoa Burger Paired with Blacksmith Wines Limbo Red
- This veggie burger and red blend are a match made in heaven. Both are juicy, crunchy and on the lighter, fresher side. This fruity wine has hints of strawberry, raspberry and red cherry. The bright tannins pair nicely with the little hint of spice from the chilli flakes and the touch of sweetness from the sweet potato in the burger. Both are utterly scrumptious and complimentary.
