This is not really a burger in the American sense, but it is. It is a tasty, low carbohydrate, high nutrient option that fits in with the Food 4 Weeks approach. The patty is homemade and free of donkey, served on a large brown mushroom with the usual suspects as accompaniments. You can make a few extra patties and keep them in the fridge for breakfast or lunch the next day too.
Ingredients500 g grass fed beef mince (you can use lamb, pork or chicken too) 1 Tbsp wholegrain mustard 1 Tbsp Mrs Balls chutney 1 handful parsley, chopped 1 handful mint, chopped 1 tsp Worcestershire sauce 1 tsp dried cumin 1 tsp dried coriander salt and pepper 4 large brown mushroom 4 slices cheese of your choice all the extras you choose (rocket, pickles, tomato, streaky bacon and caramelised onion are all simple options and the bees knees)
Put your mince in a mixing bowl and add all the herbs and spices, use your hands to knead the meat and incorporate all the flavours. Experiment with any variety of additions too. The mixture should be nice and sticky and you can shape it into burgers, whatever size you choose. Smaller patties are easier and quicker to cook and remember the mushrooms, as their base, will shrink as they cook too. Make a small indentation in the middle of the burger to prevent the middle bulging when you cook it and put aside in the fridge to let set.
Meanwhile preheat a pan to hot (griddle if you have it) and the oven to 180°C. Clean your mushrooms and sear them on the pan for a minute or 2 on each side. Season with salt and pepper and pop in the oven while you cook your patties.
Dust your burgers with a little canola oil and cook them on your griddle, flat side down, for 5-6 minutes until the juices start appearing on the top. Flip your burger and cook for a further 3-4 minutes for medium (times vary depending on size and thickness). Remove from the heat, lay your cheese slice over the burger and cover the pan with a lid or plate to let the cheese melt nicely.
Remove your mushrooms from the oven, layer with your accompaniments and pop the burger on top. Done. Delicious.
Serve with a coleslaw or vegetable chips for a little extra boost on the nutrient front. Keep a lookout for recipes on these coming up.