Beef and portabello mushroom burger with roasted tomatoes

Beef and portabello mushroom burger with roasted tomatoes. Photo by South African Mushroom Farmer’s Association

Beef and portabello mushroom burgers with roasted tomatoes

Take your burger skills to a whole new level with these fully-loaded beef and portabellow mushrooms with oven-roasted tomatoes and parmesan.

Beef and portabello mushroom burger with roasted tomatoes

Beef and portabello mushroom burger with roasted tomatoes. Photo by South African Mushroom Farmer’s Association

It’s time to upgrade your burger game. We’ve all got our favourite homemade burger and we always go with the classics, but you can still upgrade each ingredient to make something absolutely special. These beef and portabello mushroom burgers are hearty and fully loaded with all of the ingredients you usually have, but with a bit of a twist.

ALSO READ: Mushroom and bean burgers for a delightfully healthy vegan meal

Beef and portabello mushroom burgers tips

Combining the beef patties with mushrooms adds that umami flavour that always brings joy to the palette. Parmesan cheese replaces the usual yellow cheese for an extra layer of savoury flavour. The roasted tomatoes have an air of sweetness which, when they get a bit of char, has that caramelised flavour that we all want and you can do the same with some onions tool. To make truffle aioli, make a mayo, mustard and garlic aioli with a dash of truffle oil to enhance those earthy flavours. Serve your burger with some sweet potato fries made in the air fryer just like you can with the beef and mushroom patties. Remember to toast your buns with some garlic butter.

ALSO READ: Asian-style mushroom burger: Every day should be Burger Day

Take your burger skills to a whole new level with these fully-loaded beef and portabellow mushrooms with oven-roasted tomatoes and parmesan.

Beef and portabello mushroom burgers recipe

0 from 0 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes

Ingredients

  • For the burger patty
  • 200g free-range beef mince

  • 200g portabella mushrooms

  • sesame seed burger buns

  • 1-2 tsp 1-2 finely chopped parsley

  • 2-3 tsp 2-3 Hudson’s Secret Burger Spice

  • 1 1 egg

  • For the oven-roasted tomatoes and mushrooms
  • 60 g 60 cherry tomatoes

  • 60 g 60 Portabella mushrooms

  • 20 g 20 thyme

  • 20 g 20 rosemary

  • 100 ml 100 olive oil

  • salt and freshly ground black pepper

Method

  • For the burger patty
  • Chop the parsley finely.
  • Chop the portabella mushrooms into small pieces, but not too fine (to retain texture).
  • Flash fry the mushrooms before adding them to the mince.
  • Mix the mushrooms, beef mince, chopped portabella mushrooms, parsley and Hudson’s burger spice together.
  • Add egg and combine thoroughly.
  • Shape mixture into ball and either pan fry or cook in an air fryer.
  • For the oven-roasted tomatoes and mushrooms
  • Chop the Portabella mushrooms into quarters.
  • Place cherry tomatoes and Portabella mushrooms on a grease proof baking sheet.
  • Season with salt and pepper and drizzle with olive oil.
  • Add thyme and rosemary and place in oven at 200°C for 10-12 min.
  • To serve
  • Butter the buns with garlic butter (quality store bought will do). Pop them onto a pan and fry them until golden brown and crispy.
  • Place fresh rocket on bottom bun.
  • Place the your burger patty on top of rocket.
  • Spoon on the roasted tomatoes and mushrooms over the patty.
  • Top with finely grated parmesan and drizzle with truffle aioli.
  • Finish it off with the garlic buttered top bun.

Notes

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