These open burgers are a different take on a classic everyone loves.
- ⅓ cup olive oil
- 3 medium red onions, sliced into 1cm rings
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, crushed
- 4 large, flat mushrooms, stems removed
- fresh baby spinach leaves, to serve
- crumbled feta cheese, to serve
- barbecue sauce, to serve
- 500 g beef mince
- ½ cup crushed, crackers
- 2 Tbsp Dijon mustard
- 2 Tbsp barbecue sauce
- 1 egg yolk
- salt and pepper, to taste
- To make patties, combine all ingredients in a large bowl. Mix well. Divide into four equal portions. Shape each into an 8cm round patty. Refrigerate, covered, for 30 minutes.
- Meanwhile, heat 1 tblsp of the oil in a medium, non-stick frying pan over a medium to low heat. Add onions. Cook, stirring occasionally, for about 15 minutes, or until soft. Add vinegar. Cook, stirring for about 3 minutes, or until caramelised. Keep warm.
- Brush 1 tblsp of the oil over both sides of patties.
- Heat a large, non-stick frying pan over a medium to low heat. Add patties. Cook uncovered, for about 6 minutes on each side, or until cooked through. Remove. Keep warm.
- Combine garlic and remaining oil in a small bowl. Brush all over mushrooms. Add to same frying pan over a medium heat. Cover with lid. Cook for about 2 to 3 minutes on each side, or until tender. Remove.
- Place mushrooms, stem side up, on a serving plate. Top with spinach, patties, onions and feta. Drizzle with sauce.
We crushed 12 Ritz crackers, but any savoury biscuit can be used. Onions can be made up to four days ahead. Keep in an airtight container in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||18.0 g|
|Total carbohydrates||21.6 g|
|- Sugars||12.2 g|
|Dietary fibre||2.4 g|