Hamburger Gourmet: Beef and mushroom burger recipe

The 'mush' burger is filled with the umami of mushrooms. Photo / David Japy

This beef and mushroom burger combines the best of both worlds.

Dubbed the “mush”, this recipe from Hamburger Gourmet is doubly good, teaming the rich flavours of beef with the umami of mushrooms, paired with crisp iceberg lettuce.

Beef and mushroom burger recipe

Serves 4

Level of difficulty: 1/3

Preparation time: 25 mins

Bun ingredients

• 4 homemade or bought buns

Patties ingredients

• 500g beef, minced (ground)
• Sea salt, a few pinches

Relish ingredients

• 7 Swiss brown or portobello mushrooms, sliced, about 200g
• 1 large onion, sliced
• Olive oil, drizzle
• 120 ml thin (pouring) cream

Toppings ingredients

• 1/4 iceberg lettuce, shredded

Method

1. Make the buns as described on page 14 of Hamburger Gourmet (mini) or use ready-made buns.
2. Patties: Form 4 patties from the minced beef and season them with sea salt.
3. Relish: Sauté the mushrooms and onion with the olive oil in a frying pan. Once the mixture is coloured, add the cream and reduce over low heat for about 8–10 minutes. Season.
4. Cook the patties in a hot frying pan over high heat, 3 minutes per side for rare patties.
5. Cut the buns in half horizontally and toast them for 2 minutes under the grill (broiler).
6. Spread the cut side of the bun heels with half of the mushroom sauce then top with the patties and the remaining sauce.
7. Add the iceberg lettuce and finish with the crowns.

Hamburger Gourmet (mini) by David Japy, Elodie Rambaud and Victor Garnier.

This is an edited extract from Hamburger Gourmet (mini) by David Japy, Elodie Rambaud and Victor Garnier, $27.99, published by Murdoch Books.