Mushroom burger with cheese
For 8 people
- Diced beef - 500 g
- Breadcrumbs - 1 cup
- Thinly chopped parsley - ¼ cup
- Egg - 1
- Salt - To taste
- Black pepper - To taste
- Worcestershire sauce - 1 tablespoon
- Mustard - 2 tablespoons
- Lettuce - 8 leaves
- Thinly sliced mushrooms - 1 cup
- Thinly chopped onion - 1
- Small tomatoes - 8
- Cooking cream - ¼ cup
- Burger buns - 8
- Gouda cheese - 8 slices
- Vegetable oil - ¼ cup + 1 tablespoon
- Mustard to serve - 8 teaspoons
- Mayonnaise to serve - 8 teaspoons
- Avocados - 2
Chop the meat using Moulinex’s La Moulinette Force chopper.
Add breadcrumbs, parsley, egg, mustard, Worcestershire sauce, salt and pepper.
Mix the ingredients well until combined.
Divide the meat into 8 balls and mold each piece into roundish shape, 2 cm thick.
Place the meat burger in the refrigerator until it cools.
In the meantime, prepare the mushroom sauce: heat 1 tablespoon of oil and fry the onion until translucent. Add the mushroom slices and mix for 5 minutes. Season with salt and black pepper then add the cooking cream.
Simmer until the cream boils then put aside.
Heat the remaining oil in a large pan and cook the burger for 3-4 minutes from each side. After a minute, place one cheese slice on top of each meat patties cheese slices and leave to melt.
Halve the burger bun and brush the bottom with 1 teaspoon of mayonnaise and 1 teaspoon of mustard.
Place the meat on the bun and divide the mushroom sauce equally among the 8 burgers.
Thinly slice the avocado. Add a lettuce leaf on each burger and divide the avocado slices among them. Serve the mushroom burger with cheese immediately.
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