We’ve made your favourite beef burger a whole lot healthier, without compromising on taste, by replacing half the beef with chopped mushroom. Quick and easy to make – you can enjoy this freezable burger recipe any night of the week.
Looking for something else? Take a look at lots more burger recipes, here.
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Ingredients
- Olive oil for frying
- ½ large onion, finely chopped
- 250g chestnut mushrooms, finely chopped
- 1 garlic clove, crushed
- 250g British beef mince
- 1 tbsp Worcestershire sauce
- 6 fresh thyme sprigs, leaves picked and roughly chopped
- 1 medium free-range egg
- 4 burger buns, split in half
- 4 crisp lettuce leaves, sliced tomatoes and onion to serve
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Method
- Heat a glug of oil in a pan over a medium-high heat and fry the onion for 4-5 minutes. Stir in the mushrooms, fry for 3-4 minutes, then add the garlic and fry for a minute. Put the mix in a large bowl, cool, then add the mince, Worcestershire sauce, thyme and egg with a pinch of salt and pepper. Mix with a wooden spoon, then knead in the bowl for 2 minutes with your hands until the mixture starts to stick together. Divide into 4 equal patties, put on a plate, then cover with cling film and chill in the fridge for 30 minutes or the freezer for 10.
- To cook, heat a glug of oil in a large frying pan over a medium-high heat and fry the burgers for 3 minutes, then flip and fry for 3 minutes on the other side and finally for 3 minutes on the first side. Remove the burgers and set aside to rest while you toast the buns.
- Put the burger buns cut-side down in the pan and toast for 2 minutes or until the undersides are golden and crisp. Layer up the lettuce, burgers, tomatoes and onion rings between the toasted bun halves.
Nutrition
- 453kcals Calories
- 21.2g (6.4g saturated) Fat
- 4.2g Protein
- 40.1g (3.9g sugars) Carbs
- 2.7g Fibre
- 1.4g Salt
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