Beef burgers

With mushrooms and chipotle mayo.
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Recipe from: 09 May 2016
Preparation time: 30 min
Cooking time: 15 min


  • olive oil - for frying
  • 250
    portabellini mushrooms, very finely diced
  • zest of half a lemon
  • 250
    free-range lean beef mince
  • 1/2
  • 1/2
    dried oregano
  • 1/2
    ground coriander
  • freshly ground black pepper
  • 1
    Dijon mustard
  • 2
    spring onions, finely diced
  • 1/2
    cooked quinoa, cooled
  • 1
  • 1/2
    fresh breadcrumbs
  • 2
    balsamic vinegar
  • tomatoes, sliced
  • red onion rings
  • crisp lettuce
  • 3
    thick mayonnaise
  • 1/2
    chipotle paste
  • squeeze of lemon juice
Servings: Change Serving



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 a mixing 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 5-6 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 and reduce. Add a splash of water and turn the patties over to cover both sides in the sticky pan juices.

Toast the buns and start stacking your burger first with lettuce, then tomato, beef patty, onion and finally a generous dollop of chipotle mayo.

Clasp between two hands and apply to face!

Reprinted with permission of Bibby's Kitchen@36. To see more recipes, click here.

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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