Beef and Mushroom Burger
Nutrition per serving
Calories | 730 kcal |
Protein | 41.5 g |
Carbs | 47.7 g |
Fats | 41.9 g |
Saturated Fat | 14.2 g |
Monounsaturated Fat | 20.7 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 10.7 g |
Fiber | 4.2 g |
Sodium | 547 mg |
Ingredients
Onion | |
Garlic | |
Button Mushrooms | |
Potato, flesh and skin | |
Mozzarella Cheese (whole milk) | |
Olive Oil | |
Olive Oil | |
Ground Beef (15% fat) | |
Mixed Salad Leaves | |
Brioche Bun |
1. Preheat the oven to 220 C (428 F)
2. Peel/finely dice a quarter of the onion and half the garlic clove
3. With a damp kitchen towel, wipe the mushrooms, then finely slice
4. Slice the potatoes into wedges
5. Place the potatoes wedges onto a baking tray and coat in ½ a tsp of olive oil with a pinch of salt. Cook near the top of the oven for about 15 minutes until tender and crispy around the edges.
6. Meanwhile, to make the burger, in a mixing bowl, add the mince with a pinch of salt and pepper and gently form into a patty.
7. Slice the bun in half and lightly toast in a dry frying pan. Transfer to a plate and set aside.
8. In the same pan, heat ½ a tbsp of olive oil in a pan over medium heat. Add the onions and cook for a few minutes before adding the mushrooms and continue to cook for 3 minutes until softened. Stir in the garlic with a pinch of salt and pepper and cook for a minute. Transfer the mixture to a bowl and set aside.
9. Return the pan to heat with a tsp of olive oil over medium-high heat. Add the burger patty and cook for about 3 minutes on each side or to desired taste. 1 minute toward the end of cooking time, place the cheese on top, add ½ a tbsp of water to the pan and cover with a lid to melt the cheese. Remove from heat.
10. Place the mushroom mixture onto the bottom half of the bun, place the burger on top, then the salad leaves and finish with the top half of the bun on top.
11. Serve with the wedges on the side