ASIAN-STYLE MUSHROOM BLENDED BURGER

Makes 4 burgers

 

 

FOR THE BURGERS:

400 grams Beef Burger Mince (80/20 fat ratio)

400 grams mixed Portabella and Portabellini mushrooms, finely diced

¼ Cup Panko Bread Crumbs

2 tablespoons Oyster Sauce

3 tablespoons Ketjap Manis (Sweet Soy Sauce)

1 teaspoon Sesame Oil

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground ginger

¼ teaspoon white pepper

½ teaspoon salt

1 large egg

A little oil for frying

 

FOR SERVING:

4 Burger Buns, toasted (Sesame Seed buns are great for this burger)

Asian Slaw Mix (green cabbage, red cabbage, carrots & coriander)

 

PREPARATION:

 

For the Burger Patties:

  1. Combine all burger patty ingredients in a large bowl and mix by hand ensuring spices well distributed
  2. Form 4 burger patties and refrigerate for a minimum of 30 minutes
  3. Grill or Fry burger patties (suggest medium) ensuring caramelization on searing

 

BUILD YOUR BURGER:

Toast Burger Buns on grill

Place a little of the Asian Slaw mix onto your toasted Burger Bun base

Top with Mushroom Blended Burger Patty

Drizzle with Sriracha Mayo

Top with Red onion Pickle & Burger Bun lid

Enjoy!!!!

 

 

Chef’s tips

  1. Great served with Asian Slaw Salad, Atjar Tjampoer (Sweet & Sour Vegetable Pickle) and hand-cut potato wedges tossed in rosemary salt
  2. Beef mince can be replaced with Ostrich mince for a leaner, healthier option

 

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