Cheesy Bunless Burgers

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!




  • Beef
  • Latest


  • South African
  • Banting

Cooking Methods

  • Frying
  • Grilling

Prep Time

20 minutes

Cooking Time

20 minutes



    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

Basil yoghurt sauce

    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.

Assemble Your Burger

    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.