Mushroom Wagyu Burger
Have you tried our Wagyu burger patties yet?! Make the most out of their flavour and enjoy them ‘bunless’! A lower-carb, healther Wagyu burger, using a portobello mushroom as the bun. Paired with the most delicious shoestring fried carrots & your fave toppings – you could also zap these in the air fryer instead of frying them in oil.
- South African
Prep Time45 minutes
Cooking Time25 minutes
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
- 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.
- 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.
- Heat the oil for frying and fry the carrot and sweet potato crisps separately until crispy and drain on kitchen towel.
- 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.