GARDEN ROUTE NEWS - Who does not love a burger? And who wouldn’t be even happier if it magically could be made healthier and even more delicious?
That’s why The South African Mushroom Farmers’ Association (SAMFA) and the Restaurant Voice (RASA) got together to create the #BlendYourBurger Challenge with fresh mushrooms as the hero.
And why are mushrooms an essential burger ingredient? These meaty, umami-rich culinary nuggets are cholesterol free and contain almost no calories or fat whilst adding oodles of flavour to your favourite burger.
They’re what your tastebuds and an increasingly popular health-conscious menu crave!
This year, Tyrone Loydall won the #BlendYourBurger Challenge with his recipe – free-range beef and Portabello mushroom burger with oven-roasted tomatoes. The first runner-up was Godfrey Matsepe and his Greek-style mushroom blended burger, while the second runner-up went to Rod Walker and his Mushtrich burger.
Tyrone’s Blended Mushroom Burger Patty
Ingredients (for burger patty)
200g Free Range Beef Mince
200g Portabella Mushrooms
One bun per burger
4g Finely Chopped Parsley
4g Hudson’s Secret Burger Spice60 Egg
Method
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 the mixture into a ball and either pan fry or cook in an air fryer.
Ingredients (for cherry tomato mix)
60g Cherry Tomatoes
60g Portabella Mushrooms
20g Thyme
20g Rosemary
100ml Olive Oil
Salt & Pepper
Method
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 the burger
Butter the buns with garlic butter.
Place fresh rocket on bottom bun.
Place the burger patty on top of rocket.
Spoon on the roasted tomatoes and mushrooms over the patty.
Top with parmesan shaving and drizzle with truffle aioli.
Finish it off with the garlic buttered top bun.
Godfrey’s Greek Style Mushroom Blended Burger
Ingredients
Fresh Tomato – 40g
Fresh Parsley – 12g
Beef Mince – 300g
Button Mushrooms – 300g
Stale White Bread – 1 slice
Large Onion – 1/2
Dry Oregano – 3ml
Ground Cinnamon – 1ml
Ground Cumin – 1ml
Olive Oil – 12ml
Baking Powder – 1ml
Salt – 1ml
Method
Drench the slice of bread in water – put aside
Grate the tomato & finely chop the parsley – put aside
Roughly chop the mushrooms and flash fry – put aside
Fry onions in olive oil until soft – put aside
Add the cooked mushrooms, onion, bread, spices, herbs, baking powder, chopped tomato and parsley to the raw mince. Add seasoning to taste
Mix by hand ensuring ingredients are well distributed
Form the burger patty and refrigerate for 30 minutes.
Grill or fry patty
For serving
Two toasted Sesame Seed buns
A side salad and zucchini fries
2 x tablespoons of tzatziki to spoon over the patties
Rod’s Mushtrich Burger
Ingredients
125g ostrich mince
125g chopped and cooked Portabellini mushrooms
5g tahini
2g tomato paste
1g garlic powder
salt and pepper
Method
Finely chop the Portabellinis and sweat off with about a tablespoon each of olive oil and butter, with salt added early to help extract the moisture and pepper at the end. Cook the ostrich mince separately in the same way (As the moisture evaporates, so the mushroom juice is concentrated and, combined with the oil and butter, it gives a sheen to the mushrooms.
Hand blend the mix of ostrich mince and chopped mushrooms and shape into a burger sized patty.
Toast the buns on the inside and stack as follows: baby lettuce leaves, a layer of pink sauce, 3 slices pickled gherkin, 2 slices melted Emmental cheese, one tablespoon of onion marmalade and then the mushroom ostrich patty on top.
Garnished with a rosemary spear, battered onion ring, grilled Portabellini and a cherry tomato.
