FREE RANGE BEEF & PORTABELLO MUSHROOM BURGER with oven roasted tomatoes

INGREDIENTS

• 200g Free Range Beef Mince
• 200g Portabella Mushrooms
• One bun per burger
• 4g Finely Chopped Parsley
• 4g Hudson’s Secret Burger Spice60 Egg

METHOD FOR BURGER PATTY

1. Chop the parsley finely.
2. Chop the portabella mushrooms into small pieces, but not too fine (to retain texture)
3. Flash-fry the mushrooms before adding them to the mince
4. Mix the mushrooms, beef mince, chopped portabella mushrooms, parsley and Hudson’s burger spice together
5. Add egg and combine thoroughly.
6. Shape the mixture into a ball and either pan-fry or cook in an air fryer.

OVEN-ROASTED TOMATOES AND MUSHROOMS

INGREDIENTS

60g Cherry Tomatoes

60g Portabella Mushrooms

20g Thyme

20g Rosemary

100ml Olive Oil

Salt & Pepper

METHOD

1. Chop the Portabella mushrooms into quarters.
2. Place cherry tomatoes and Portabella mushrooms on a grease-proof baking sheet.
3. Season with salt and pepper and drizzle with olive oil.
4. Add thyme and rosemary and place in oven at 200°C for 10-12 min

TO SERVE THE BURGER

1. Butter the buns with garlic butter (quality store-bought will do)
2. Place fresh rocket on the bottom bun
3. Place your burger patty on top of rocket
4. Spoon on the roasted tomatoes and mushrooms over the patty.
5. Top with parmesan shaving and drizzle with truffle aioli.
6. Finish it off with the garlic-buttered top bun.