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:
- Combine all burger patty ingredients in a large bowl and mix by hand ensuring spices well distributed
- Form 4 burger patties and refrigerate for a minimum of 30 minutes
- 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
- Great served with Asian Slaw Salad, Atjar Tjampoer (Sweet & Sour Vegetable Pickle) and hand-cut potato wedges tossed in rosemary salt
- Beef mince can be replaced with Ostrich mince for a leaner, healthier option
