Best burger and mushroom recipes

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 

1. Chop the parsley finely.
2. Chop the portabella mushrooms into small pieces, but not too fine (to retain texture)
3. Flash-fry the mushrooms before adding them to the mince
4. Mix the mushrooms, beef mince, chopped portabella mushrooms, parsley, and Hudson’s burger spice together
5. Add egg and combine thoroughly.
6. 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

1. Chop the Portabella mushrooms into quarters.
2. Place cherry tomatoes and Portabella mushrooms on a grease proof baking sheet.
3. Season with salt and pepper and drizzle with olive oil.
4. Add thyme and rosemary and place in oven at 200°C for 10-12 min

 To serve the burger

1.  Butter the buns with garlic butter.
2. Place fresh rocket on bottom bun.
3. Place the burger patty on top of rocket.
4. Spoon on the roasted tomatoes and mushrooms over the patty.
5. Top with parmesan shaving and drizzle with truffle aioli.
6. 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

1. Drench the slice of bread in water – put aside
2. Grate the tomato & finely chop the parsley – put aside
3. Roughly chop the mushrooms and flash fry – put aside
4. Fry onions in olive oil until soft – put aside
5. Add the cooked mushrooms, onion, bread, spices, herbs, baking powder, chopped tomato and parsley to the raw mince. Add seasoning to taste
6. Mix by hand ensuring ingredients are well distributed
7. Form the burger patty and refrigerate for 30 minutes.
8. 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

1. 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.
2. Hand blend the mix of ostrich mince and chopped mushrooms and shape into a burger sized patty.
3. 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.
4. Garnished with a rosemary spear, battered onion ring, grilled Portabellini and a cherry tomato.