The secret to a truly great homemade hamburger is to use beef that’s nice and fatty.
The very best burgers you’ve ever eaten have been made with nothing more than fatty beef, salt and pepper.
That’s the way all the famous burger bars and restaurants make them. Pure and simple!
It’s the ‘fillings‘ that distinguish a good burger from a great burger.
But in my opinion, the best burgers are those without the bun!
Instead of the usual boring tasteless way of sandwiching your burger, try sandwiching it between two Portobello Mushrooms.
PORTOBELLO MUSHROOM BURGERS
Instead of the usual boring tasteless way of sandwiching your burger, try sandwiching it between two Portobello Mushrooms…
4
servings30
minutesIngredients
8 Portobello Mushrooms
400 g Beef Mincemeat 20% fat
1 large Onion cut into thick rings
4 Lettuce Leaves
4 tsp Mayonnaise
4 tsp Ketchup (sugar free or homemade)
Method
- Separate the mincemeat into 4 equal portions. Using your hands, lightly form into burgers the size of your Portobello Mushrooms (mine are about 7,5 cm/3 inches). Don’t press them too hard – to retain the juices.
- Season generously with salt and pepper on both sides. Make an indentation on one side. This will stop the burger from become dome shaped and shrinking during cooking.
- Slice the onion in thick slices and fry in garlic oil until soft and caramelised.
- Season with salt and pepper. Set aside and keep warm.
- Heat 1 tbsp oil until very hot. Add the burgers and cook for 2 minutes until golden brown. Turn carefully and cook for a further 2 minutes. Set aside and keep warm.
- Cut back the stalk of the Portobello Mushroom until it’s level inside, and fry quickly in very hot oil on both sides. Salt and Pepper.
- To serve: Stack Portobello Mushroom, burger, caramelised onion, salad leaf, mayonnaise, ketchup and the second Portobello Mushroom. Secure with a toothpick. Serve immediately.
Notes
- MACROS per burger: 3.2g Carbs – 25g Fat – 18g Protein
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