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!
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
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
60ml (¼ cup) double thick yoghurt
60ml (¼ cup) sour cream
30ml (2 Tbsp) basil pesto
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.
Heat 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.
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.
Combine the ingredients and stir to combine.
Use 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.
