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Beef and Portabellini burgers with Brie

Recipe from: 3 September 2015
recipe, burger

Ingredients 14
Servings 4
Time 00:15


  • 200
    portabellini mushrooms
  • 40
  • 1/2
    thyme leaves
  • 200
    beef mince
  • 1
    Worcestershire sauce
  • 3
  • salt
  • pepper
  • oil for frying
  • 4
    ciabatta rolls
  • 4
    onion marmalade
  • micro leaves or rocket
  • 8
    slices brie



Place the portabellini mushrooms, onion and thyme leaves in a food processor and blend to a paste.

Add the mince, Worcestershire sauce, breadcrumbs and a good grinding of salt and pepper and blend the mixture until just combined.

Divide the mince mixture equally into 4 balls and use your hands to carefully shape each ball into a burger patty. Heat the oil in a griddle pan (or frying pan) and cook the patties for 4-5 minutes per side, or until cooked to your liking.

To assemble the burgers: cut the ciabatta rolls in half and toast under the grill for a few minutes until they start to brown. Spread a tablespoon of onion marmalade on the bottom of each one. Pile on some micro leaves or rocket followed by the burger patty and top with slices of brie cheese. Serve with chunky fries.

Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.

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