Portobello Mushroom Burger

Ingredients

• 250g minced beef
• 2 portobello mushrooms
• 1 medium egg
• 2 tsp ground almonds
• 20g cheddar
• 1 tsp lazy garlic or garlic powder
• low salt beef stock cube (⅓ of cube)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 1 shallot (diced)

Method

Portobello Burger Method

1. Remove the stalk from your Portobello mushrooms and trim the top to a flat bun shape.
2. Place the mushrooms top side down into a pan over high heat with a little olive oil to brown off. Flip over and cook the other side.
3. Add in the sesame seeds to toast alongside the mushroom burgers.

Beef Burger Method

1. Preheat your oven to 180°C.
2. Into a frying pan over medium heat, add a little olive oil and sweat off the diced shallots and garlic.
3. Once soft, add them into a mixing bowl with the minced beef.
4. Add the beef stock, smoked paprika and 2 tsp ground almonds. Mix together well.
5. In a separate bowl whisk the egg. Carefully add a little egg to your burger mix. You are using this to help the mixture bind together.
6. You want a firm patty that holds together well. Once you are happy with this, chop your cheddar into chunks and add to the centre of your burger and mould around the cheddar.
7. Warm some olive oil in a frying pan over medium-high heat. Add in the burgers and fry each side for a couple of minutes until slightly browned and the meat is sealed on each side.
8. Place in a greased baking dish and pop in the oven for 10-12 minutes until cooked through.

Building your burger method

1. Place one mushroom down on a serving plate, so that the flatter side is facing up.
2. Add the beef burger to the middle.
3. Pop the other mushroom on top, bottom side down. Add sesame seeds and serve!