|olive oil — for frying|
|250 g||portabellini mushrooms — finely diced|
|lemon — halved and zested|
|250 g||beef mince — lean|
|1/2 tsp||dried oregano|
|1/2 tsp||coriander — ground|
|black pepper — freshly ground|
|1 tsp||dijon mustard|
|2||spring onions — finely diced|
|1/2 cup||quinoa — cooked, cooled|
|1/2||breadcrumbs — fresh|
|2 Tbs||vinegar — balsamic|
|red onion — sliced into rings|
|lettuce — crisp|
|3 Tbs||mayonnaise — thick|
|1/2 tsp||chipotle paste|
|lemon — juice only|
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!