Ingredients:Makes five burgers
- 500g minced beef
- 1 onion, chopped
- 1 tbsp tomato ketchup
- 1 egg yolk
- 1 tbsp olive oil
- salt and ground black pepper
- choice of herbs eg. paprika or parsley (optional)
5 large portobello mushrooms, stalks removed
5 slices of cheddar cheese
Directions:
1. Place all the burger ingredients in a mixing bowl and stir to combine. Shape into five equal-sized patties.
2. Preheat the grill. Cook burgers and mushrooms under the grill for 15 minutes or until patties are cooked through, turning once.
You can add whatever garnish you like to the burgers eg. onions, lettuce or tomatoes. We serve our burgers with home-made sweet potato wedges.
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They're very moist and flavourful.
Andre eats two of these at a go!
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Afternote: A friend pointed out an error in my original recipe which strangely included 4 large eggs as part of the recipe. Yikes! Sorry, my mistake! Apologies to all who tried it and must have ended up with a soggy mess. I've corrected the recipe.
Thanks for the recipe! Looks easy enough for cooking-challenged me. Where do you buy your minced beef from?
ReplyDeleteRachel: We buy minced beef from the supermarket. Works fine!
ReplyDeleteDear Monica
ReplyDeleteWhat's your recipe for the sweet potato wedges? Are those Jap sweet potatoes since they are yellow, not orange?
Hungry, Grace
Hello Hungry Grace! No recipe needed for the sweet potato wedges. Just slice them and deep fry. We don't even salt them as they're naturally sweet but you can do so if you like. These are actually local sweet potatoes. My helper says Jap sweet potatoes are drier (and more ex too!)
ReplyDeleteHi Monica!!
ReplyDeleteDo you think the burger patties will be severely compromised if I use frozen instead of fresh minced beef? kekekekek. Cheaper, lah!
Rachel: Please note you're speaking to a non-cook hor! I think can lah. My friend tried it out with a Happy Call pan and said it was tasty but a little too "wet" so the patty was falling apart. Just in case you want to know, I use an oven with the grill mode and don't have this problem.
ReplyDeleteI'm trying it out with frozen minced beef this weekend and share the verdict! Maybe I will add some cornflour to 'bind' the wet patty together. Your recipe looks swell easy - can't resist. Do you grill the patties directly on the grill, or in a baking tray? I like the grill lines....hahaha.
ReplyDeleteRachel: I tried this recipe precisely cos it looked so easy! Not sure about cornflour though...many recipes use breadcrumbs to bind the patty. But if you use an oven, it should be ok without the binding ingredient. We use a baking tray cos otherwise it gets messy with the drippings. If you use the grill directly, remember to put a tray below to catch all the juices!
ReplyDeleteDid you purposely mould the patties thick so they will be juicy? Flatter looks easier to eat with hands and stuff in the mouth :p
ReplyDeleteBTW my aerocinno is weaker after 6 months of use - I'm attaching the spring-ring-thing back soon. But I LOVE the Nespresso. The machine has been working hard to say the least. Ha!
Rachel: I think if too flat, the patties might be drier cos of the larger surface area. Maybe try a couple of different ones? Haha!
ReplyDeleteOh, I love the Nespresso too! *hi-5*! At least two cups a day :) As for the Aerocinno, I've finally figured out how it works. The amount of froth really depends whether I'm using a fresh bottle of milk (more froth) or the last remnants (less froth).