In
Cheesy Bunless Burger
Cheesy Bunless Burger

Cheesy Bunless Burgers

  ,   ,

March 7, 2019

The Beef Bunless burgers are filled with cheese and topped with cheese, served on a Portobello Mushroom. Pair with this basil yoghurt sauce & crispy roasted cauli-chips. or for our non-banters: potato wedges & crispy Onion rings!

  • Prep: 20 mins
  • Cook: 20 mins

Ingredients

For the patties

1,2kg Lean beef mince

1 red onion, grated

250g Food Lover’s Market Cheddar cheese, grated

2 jalapeño chillies, finely chopped

15ml (1 Tbsp) chilli flakes (optional)

A handful flat leaf parsley, roughly chopped

Salt and black pepper, to taste

For the burgers

6 giant braai mushrooms

100g Food Lover’s Market Cheddar cheese, grated

1 ripe tomato, sliced

60g wild rocket

Olive oil

Salt and black pepper, to taste

For the basil yoghurt sauce

60ml (¼ cup) double thick yoghurt

60ml (¼ cup) sour cream

30ml (2 Tbsp) basil pesto

Directions

1THE PATTIES: Place all ingredients in a mixing bowl and work well to combine; season to taste. On a clean work surface form six evenly sized burger patties. Cover and place in the fridge until you are ready to fry.

2Heat the olive oil in a frying pan over medium heat. Cook the patties for 3 to 5 minutes per side. Just before the patties are ready to come out the pan, sprinkle a small handful of cheddar cheese over each one and allow to melt.

3MUSHROOM 'BUNS': Heat a griddle pan over meduim heat, baste the mushrooms with olive oil and season with salt and pepper. Fry each mushroom for about 5-6 minutes per side or until cooked.

4BASIL YOGHURT SAUCE: Combine the ingredients and stir to combine.

Assemble Your Burger

1Use the grilled mushrooms as a base, sprinkle some wild rocket leaves, top with the juicy, cheesy patty, a slice of tomato and finish off with a dollop of the basil yoghurt sauce.

00:00
food lovers crispy potato salad