The Burger bar is open! And it’s knocking the spots off everything you thought you knew about beef burgers. Stacked between the usual suspects – crisp lettuce and juicy, vine-ripened tomatoes we have the all-new superfood beef and mushroom burger with a slam-dunk simple, homemade chipotle mayo. Oh yeah! Too good to be the real deal? Not according to my beefy panel of judges. Yes, even die-hard meat aficionados are licking their lips and calling orders for doubles. So what’s the story ? Scroll down to see where we’re headed……
Everyone’s doing it… Nigella’s embracing Feel Good Food. UK health guru Deliciously Ella has her loyal followers enthralled with her delectable plant based and gluten-free recipes from her book Every day . From down under, the queen fast, fresh and simple food, Donna Hay released her latest e-book, Fresh and Light – Finding balance. Seeking alternative ways to include healthier foodstuffs into everyday meals without compromising on taste, flavour and quality is clearly a growing world-wide trend. Forging ahead is Jamie Oliver, our courageous food trail-blaser, relentlessly challenging fast foods that offer convenience but very little in the way of nutrition. It seems then that positive, long-term change remains the responsibility of the individual. This is good news! We get to choose what we put into our bodies.
SAMFA (South African Mushroom’s Farmers’ Association), is committed to increasing plant-based nutrition while simultaneously lessening the demand for animal protein. They’ve introduced the #Blendability concept, the aim of which is to replace 50% of the meat content of a dish with equal quantities mushrooms. Clever right? What’s even more ingenious is that if you do it slyly (yes mothers, you know what I’m talking about), no one will be any the wiser. That’s where this burger comes in. When the team from SAMFA asked me to come up with one recipe using fresh, cultivated mushrooms, a host of mouthwatering suppers followed. By unanimous decision, this beef and mushroom burger came out tops. Hopefully it’ll catapult us out of the starting blocks and onto a new road towards improved health.
If you’re a Masterchef fan, I’m sure you’ve heard the ‘umami’ word being thrown around like it’s anyone’s business. If it’s foreign to your ears, umami is a primary taste, much the same as sweet or salt, except it picks up savoury profiles. Fortunately for us, mushrooms fall into this category. There are a myriad of health benefits to eating more mushrooms apart from assisting in lowering blood pressure and supporting red blood cell production. Fortunately they also fall happily into the Tim Noakes camp, which I’m sure will help keep morale up and the Banting flag flying.
Now for the burger……. Where to start? Okay, the bun. This is not your average spoof-bun. Seen as we’re campaigning good-for-you food today, I made these spelt hamburger buns from scratch so that the whole story is completely legit, from top to bottom. I’d like to say the tomatoes are from my garden, but they’re not. Buy good ones. Ripe, red and juicy ones. A burger is always about the patty, followed closely by a yum-factor sauce and then the toppings.
The beef patty is made from free-range beef mince and finely chopped portabellini mushrooms. And then I threw in some cooked quinoa, because I can and it’s a complete plant-based protein. More health right there! This burger is the bomb. So good you could,
but probably shouldn’t eat three! I’d definitely recommend you make double and freeze half. Layer the uncooked patties between sheets of cling film and freeze in an air-tight container. The chipotle mayo is out of control and should come with a ‘could lead to addiction tag’. OR you could try this homemade smoky tomato sauce. Never mind build a bear, build a burger and make sure you load up with those umami mushrooms. Join the club and sign up for #JoinTheblendTrend.
Beef burgers with mushrooms and chipotle mayo
- olive oil, for frying
- 250g portabellini mushrooms, very finely diced
- zest of half a lemon
- 250g free-range lean beef mince
- about half a teaspoon salt
- 1/2 teaspoon dried oregano
- a generous pinch of ground coriander
- freshly ground black pepper
- 1 teaspoon Dijon mustard
- 2 spring onions, finely diced
- 1/2 cup cooked quinoa, cooled
- 1 egg
- 1/2 cup fresh breadcrumbs
- 2 tablespoons balsamic vinegar
- hamburger buns, buttered (I used my spelt hamburger bun recipe)
- tomatoes, sliced
- red onion rings
- crisp lettuce
- 3 tablespoons thick mayonnaise combined with 1/2 teaspoon chipotle paste and a squeeze of lemon juice
- Heat 1 tablespoon olive oil in pan and cook the mushrooms on a high heat until all the liquid has evaporated. Season lightly with salt and freshly ground black pepper. Add the lemon zest and mix through. Place the mushrooms in a mixing bowl and set aside to cool.
- Add the mince, all the spices, Dijon mustard, spring onions, quinoa, egg and breadcrumbs to the mushrooms. Mix by hand to ensure all the ingredients are well combined.
- Divide into 5-6 equal sized portions and shape into patties. Cover and chill until firm.
- Heat 1 tablespoon olive oil in a non-stick pan and fry the patties until a golden crust forms on one side. Carefully turn over and cook for a further 3-4 minutes or until the meat is done to your liking.
- Deglaze the pan with balsamic vinegar and reduce. Add a splash of water and turn the patties over to cover both sides in the sticky pan juices.
- Toast the buns and start stacking your burger first with lettuce, then tomato, beef patty, onion and finally a generous dollop of chipotle mayo.
- Clasp between two hands and apply to face!