Red Onion and Chive Beef Burger in Portobello ‘Buns’
Prep time: 15 minutes
Cooking time: 15 minutes
Served with peppery rocket leaves
8 portobello mushrooms, stalks removed
600g beef mince
4 tbsp chopped chives
1 egg, lightly beaten
1 red onion, finely sliced
1 cucumber, deseeded and thinly sliced lengthwise
Rocket leaves to serve
Salt and pepper to season
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.