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BURGER PATTIE WITH MUSHROOM CHEESE SAUCE

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| Servings: 12 patties

BURGER PATTIE WITH MUSHROOM CHEESE SAUCE

Homemade beef burger with caramelised onoin, fresh tomatoe slices, smothered in cheesy portobello mushroom sauce and a smidgeon of shredded lettuce on toasted bun.

  • Patties:
  • 1 kg lean beef mince
  • ½ green pepper
  • 1 large onion
  • 2 eggs
  • 2 tablespoons bread crumbs

Mince your green pepper and onion fine and add to the mince. Beat two eggs and add to mince with the bread crumbs. Use just enough to bind the meat.

  • Seasoning- here is the rub:
  • 1 – 2 tablespoon braai spice or boerewors seasoning
  • Anchovies or Bovril

You can add any spice to the meat to create your own unique pattie.
Braai spice or boerewors seasoning or just your favourite go to spice.
Anchovies or Bovril also works. I don’t use salt. See the tip below.
Mix through to even consistency. Form meat balls to the size of tennis balls and flatten to make about 12 patties. Place in fridge for at least 4 hours before cooking.

Tip:
When making your burger patties in a pan do not use any butter, oil etc. Heat up your pan, sprinkle liberally with salt. Make an indent in the middle of the patty. Place in pan and fry for 2-3 minutes before turning. Repeat and when done remove to a plate to rest for a minute or two.  Then build your burger. Enjoy!

Note:
Then next time I will show you how to build your burger the correct way.

  • CHEESE SAUCE WITH MUSHROOMS
  • Portobello mushroom chopped
  • Sauce:
  • 1 tablespoon butter and
  • 1 tablespoon flour
  • 1 cup milk
  • season with white pepper and salt
  • 1 cup grated white Cheddar cheese

Chop Portobello mushroom in pieces and dry fry in pan until done. Set aside.
In a sauce pan start a sauce with the butter and flour on medium heat.
Whisk until it smells like eat-sum-more biscuits. Add milk and whisk till boil starts simmering. Add grated white Cheddar cheese.
Blend until smooth and add dry fried mushrooms to sauce.
Mix through and set aside.
The cheese sauce and mushrooms must blend so you can taste both elements.

Recipe and photo: Ettienne van Vuuren

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