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Mushroom and beef burgers

Name: Mushroom and beef burgers
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
February 2017

Easy
February 2017

Test kitchen approved

Serves 4
Hands-on time 30 min, plus chilling

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.

Freezable

Nutrition: per serving

Calories: 453kcals
Fat: 21.2g (6.4g saturated)
Protein: 4.2g
Carbohydrates: 40.1g (3.9g sugars)
Fibre: 2.7g
Salt: 1.4g

Nutrition: per serving

Calories: 453kcals
Fat: 21.2g (6.4g saturated)
Protein: 4.2g
Carbohydrates: 40.1g (3.9g sugars)
Fibre: 2.7g
Salt: 1.4g

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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

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.