Beef burger with mushrooms and melted cheese
Gourmet mushroom and beef burger
Serves
4
Prep Time
15 mins
Cook Time
15 mins
This delightfully oozy gourmet beef burger, is stacked with melting blue vein cheese and sautéed mushrooms, delivering a real taste explosion. It's also super easy to make, meaning it should be a real contender for your new favourite burger.
There's a burger recipe for everyone at burgerthursday.co.nz
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ShareIngredients
500g Quality Mark beef mince
1 cup panko breadcrumbs
1 onion
large, grated1 garlic clove
crushed1 egg
lightly whisked1 tsp mixed herbs
1 Tbsp Worcestershire sauce
1 tsp chilli flakesi
1/2 tsp salt and pepper
2 Tbsp extra virgin olive oil
for cooking
2 Tbsp butter
2 red onions
thinly sliced1 cup mushroomi
thinly sliced1 cup blue vein cheesei
4 hamburger buns
3 Tbsp aioli
lettuce leaves
Method
Prepare all of your ingredients before you begin.
In a large mixing bowl add beef mince, breadcrumbs, onion, garlic, egg, mixed herbs, Worcestershire sauce, chilli flakes (optional), salt and season generously with pepper.
With clean hands, gently mix to combine, and then shape the mixture into 4 generous patties and set aside on baking paper.
In a pan or skillet, melt butter over medium heat, add onions and sauté until almost tender. Push onions to one side of the pan and add mushrooms keeping them separated. Continue to sauté until both are tender. Remove from heat, cover the pan with foil to keep the heat in, and set aside.
Sprinkle both sides of the burger patties with a little more salt and pepper. Heat olive oil in a large frying pan or BBQ plate over a medium heat and fry patties about 5 minutes on each side or until cooked through.
With a couple minutes to go after flipping the patties, top with the blue cheese and allow to sit on the grill until the cheese melts (about 2 minutes).
Assemble burgers by arranging any desired toppings. Keep it simple - add aioli to the bottom half of each bun, top with some lettuce leaves, follow with the cheesy burger patty, and top with the sautéed mushrooms, onion, and top half of the bun. Serve immediately.
