Mushroom Wagyu Burger

For the Burger:

• 400g x 2 Wagyu Beef burger patties
• 60ml (1/4 cup) cheddar cheese, grated
• 4 large brown mushrooms
• 2 medium onions, sliced
• 2 cloves garlic, grated
• 4 sprigs of fresh thyme
• Lettuce
• 1 tomato, sliced
• Salt and black pepper, to taste

For the Tzatziki:

• 1/2 cucumber, grated
• 250ml (1 cup) double thick plain yoghurt
• 2 lemons, zested
• Handful mint, chopped

For the Sweet Potato and Carrot Crisps:

• 3 large carrots, finely julienned
• 2 large sweet potatoes, peeled and cut into thin strips
• Oil for frying

For the Burger:

• Cook the patties on a warm braai or fry them to your liking in a frying pan.
• While the patties are still hot, place the grated cheese on them and allow to melt.
• Braai or fry the mushrooms in a pan with a knob of butter until cooked. Season to taste.
• Heat a frying pan with a dash of olive oil and fry the onion on a low heat for about 5 minutes. Add the garlic and thyme and fry for another 10 minutes or until caramelised. Season to taste.

For the Tzatziki:

• Place the grated cucumber in a cheese/muslin cloth, or alternatively, use a strainer and press all the liquid from the cucumber
• Combine with the yoghurt, lemon zest and mint. Season to taste.

For the Sweet Potato and Carrot Crisps:

• Heat the oil for frying and fry the carrot and sweet potato crisps separately until crispy and drain on kitchen towel.

To assemble:

• Place the mushrooms on a plate and top with lettuce and a patty, top that with the sliced tomato and another cheesy patty.
• Finish with the caramelised onion and tzatziki. Serve with the carrot and sweet potato crisps.