Beef and Mushroom Burger
This beef and mushroom burger mixes cooked mushrooms straight into the patty, so the meat stays moist and picks up a savory, earthy flavor. The mushrooms are softened with garlic and parsley first, then cooled before they meet the beef. A long rest before griddling helps the patties hold together. A simple sauce of cream and chilli sauce adds heat and a cooling richness.
Instructions
Pour a thin layer of vegetable oil into a frying pan and heat it. Add the chopped mushrooms and cook for 5 minutes, stirring often, until they are soft.
Stir in the garlic and parsley, then set the mushroom mixture aside until it has cooled completely.
Mix the ground beef with the cooled mushrooms and shape the mixture into patties. Leave the patties to rest for at least 2 hours.
Stir the cream and chilli sauce together to make the burger sauce, and set it aside.
Heat a griddle pan. Season both sides of each patty with salt, then lay them on the griddle.
Cook the patties until each side is browned and the meat is cooked through. Take them off the heat and let them rest for a few minutes.
Toast both cut sides of the buns. Layer lettuce and sliced tomato on the bottom half of each bun, set a patty on top, spoon over the sauce, and close with the top half.
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