Simple dinner recipe for homemade Beef Burgers with mushrooms and chipotle mayo
olive oil, for frying
250g portabellini mushrooms, very finely diced
zest of half a lemon
250g free-range lean beef mince
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground corinader
freshly ground black pepper
1 teaspoon Dijon mustard
2 spring onions, finely diced
1/2 cup cooked quinoa
1/2 cup fresh breadcrumbs (preferably white bread)
2 tablespoons balsamic vinegar
hamburger buns, buttered
sliced red onion rings
3 tablespoons thick mayonnaise combined with 1/2 teaspoon Chipotle paste
Heat 1 tablespoon olive oil in pan and cook the mushrooms on a high heat until all the liquid has evaporated.
Season lightly with salt and freshly ground black pepper. Add the lemon zest and mix through. Place the mushrooms in amixing bowl and set aside to cool.
Add the mince, all the spices, Dijon mustard, spring onions, quinoa, egg and breadcrumbs to the mushrooms. Mix by hand to ensure all the ingredients are well combined. Divide into 6 equal sized portions and shape into patties. Cover and chill until firm.
Heat 1 tablespoon olive oil in a non-stick pan and fry the patties until a golden crust forms on one side. Carefully turn over and cook for a further 3-4 minutes or until the meat is done to your liking.
Deglaze the pan with balsamic vinegar. Add a splash of water and turn the patties over to cover both sides in the sticky pan juices. Toast the buttered buns and start stacking your burger starting with lettuce, then tomato, beef patty, onion and finally a generous dollop of chipotle mayo.
Clasp between two hands and apply to face!
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.