Discover the mushroom super power
Sun
Powered
Leave your mushrooms in the sun for a little while before cooking and they'll make their own vitamin D. It's a real mushroom superpower.
Umami
bomb
Mushrooms are packed with savoury umami flavour. Blend them into your burger mince for juicier patties with more veg in every bite.
The ultimate beef & mushroom burger
Beef and button mushroom patties with tarragon and Dijon, stacked on a whole grilled portobello with cheddar and crispy bacon.
The “ultimate” beef & mushroom burger
Download recipe PDFIngredients
- 350g beef mince
- 150g button mushrooms, chopped
- 2 tablespoons chopped tarragon
- 2 tsp Dijon mustard
- 1 egg, lightly whisked
- 100g aged cheddar cheese, sliced
- 4 (100g) rindless bacon rashers
- 4 portobello mushrooms
- 4 (80g) burger rolls
- 4 iceberg lettuce leaves, torn
- 2 vine ripened tomatoes, sliced
- ¼ cup whole egg mayonnaise
- ¼ cup tomato chutney
Method
- Place mince, mushrooms, tarragon, mustard and egg in the bowl of a food processor and blend until combined. Remove from the bowl, season with salt and pepper and form into 4 patties.
- Pre-heat an oiled char-grill pan or BBQ over medium high heat. Cook burger patty for 3–4 minutes, turn and top with sliced cheese. Cook for a further 3–4 minutes or until cheese is melted and patty is cooked to your liking. Set aside to keep warm.
- Cook bacon for 2–3 minutes each side or until golden and crisp. Set aside to keep warm.
- Add mushrooms to pan or BBQ, turning until mushrooms are grilled on both sides and warmed through. Remove from the heat.
- Spread base of burger rolls with mayonnaise, top with iceberg lettuce, portobello mushroom, tomato, beef patty, bacon and drizzle with tomato chutney to serve.