- July 2014
- Serves 2
- Hands-on time 30 min
It’s big, meaty and cheesy, and takes two hands to get to grips with, but our steam-fried burger recipe is a lot lower in fat than your standard burger-van offering.
Traditional version: 940kcals, 58.7g fat (20.4g saturated), 48.8g protein, 54.7g carbs (4.5g sugars), 2.3g salt 3.3g fibre
delicious. makeover: 481kcals, 23.2g fat (7.9g saturated), 35.1g protein, 33.4g carbs (5.2g sugars), 1.4g salt 7.7g fibre
- Olive oil for frying
- 200g chestnut mushrooms, whizzed in a food processor until very fine
- Worcestershire sauce
- 1 onion, finely sliced
- 200g lean British beef mince (10-15 per cent fat)
- 2 camembert slices (see tips)
- 2 burger buns, halved
- Little gem lettuce leaves, American mustard, tomato ketchup and sliced gherkins to serve (optional)
You’ll also need…
- Large frying pan with a snug-fitting lid
- Heat a drizzle of olive oil in a frying pan until shimmering, then add the mushrooms and a few splashes of Worcestershire sauce. Season well, then fry over a high heat until the mushrooms are browned. Drain on kitchen paper, then set aside to cool completely.
- Meanwhile, heat another drizzle of oil in the frying pan. Fry the onion, stirring, over a medium-high heat for 10 minutes or until brown and soft, adding a splash of water now and then to prevent it burning. Set aside.
- Add the beef mince to the cooled mushrooms and season. Mix, then form into 2 x 3cm thick burgers (see tips).
- Heat the frying pan over a high heat, uncovered, until hot. Brush the burgers all over with oil, then add to the pan and fry for 3 minutes. Flip and fry on the other side for 1 minute, then top with the onions and cheese. Add 2 tbsp water to the pan, then cover and cook for 11/2 minutes or until the burgers are cooked and the cheese is melted (see tips). Put the burgers on a plate, cover loosely with foil and rest for 2 minutes.
- Meanwhile, toast the cut side of the bun halves in the pan on a medium- high heat, so they soak up the burger juices (if the pan is very wet, bubble away most of the liquid first). Put the burgers in the buns with a lettuce leaf and some mustard and ketchup. Secure with a wooden skewer, then serve with pickles on the side, if you like.
If you want to check the flavour of the mince mixture before forming it into burgers, break off a small chunk and fry until cooked, then taste and adjust the seasoning.
You can freeze the uncooked burgers, wrapped in cling film, for 1 month. Defrost to cook.
Camembert is lower in fat than cheddar but it still delivers a strong cheesy hit.
Steam-frying burgers requires just a little oil. The steam keeps the burgers juicy and tender.
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