5 - 6 servings
Prep: 30 mins,
Cooking: 15 mins
With mushrooms and chipotle mayo.
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Ingredients (20)
olive oil — for frying | |
250 g | portabellini mushrooms — finely diced |
lemon — halved and zested | |
250 g | beef mince — lean |
1/2 tsp | salt |
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 | eggs |
1/2 | breadcrumbs — fresh |
2 Tbs | vinegar — balsamic |
tomatoes | |
red onion — sliced into rings | |
lettuce — crisp | |
3 Tbs | mayonnaise — thick |
1/2 tsp | chipotle paste |
lemon — juice only |
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