Red Onion and Chive Beef Burger in Portobello ‘Buns’
Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Served with peppery rocket leaves
INGREDIENTS
8 portobello mushrooms, stalks removed
600g beef mince
4 tbsp chopped chives
1 egg, lightly beaten
30g breadcrumbs
1 red onion, finely sliced
1 cucumber, deseeded and thinly sliced lengthwise
25g sugar
20g salt
75ml vinegar
25ml water
Rocket leaves to serve
Olive oil
Salt and pepper to season
METHOD
Put the beef, chives, egg, onion, breadcrumbs and a pinch of salt and pepper in a mixing bowl. Mix well with your hands then divide into four and shape into burgers. Put on a plate and put in the fridge to chill for about half an hour.
Put the sliced cucumber in a glass bowl. Heat the sugar, water, salt and vinegar in a pan until dissolved then leave to cool before pouring over the cucumber. Leave to pickle for about 20 minutes.
Season and char the outside of each mushroom on a skillet or barbecue then set aside. Cook the burgers to your liking on the chargrill.
Drain the cucumbers from the pickling liquid.
Put a burger on top of a mushroom ‘bun’, add a little pickled cucumber and a handful of rocket. Put the top of the ‘bun’ on and serve with ketchup and mustard.