This is perfect if you are trying to cut down on Carbs…but still feel the need for a Burger…….”The Grilled mushroom and beef Burger”….
From a Donna Hay Fresh and Light Mag.
extra virgin olive oil, for brushing
8 large portobello mushrooms, stems trimmed
350g haloumi, cut into 4 slices
2 medium green tomatoes, sliced
2 large dilll pickles, sliced
2 cups watercress sprigs
store-bought tzatziki serve
500g lean bee mince
1 tablespoon dried mint leaves
1/2 teaspoon dried chilli flakes
1 clove garlic, crushed
1/2cup ( 40g) pine nuts, toasted and roughly chopped
sea salt and cracked black pepper
To make the meat patties, place the beef, mint, chilli, garlic pine nuts, salt and pepper in a large bowl and mix until well combined. Divide the mixture into 4 equal pieces and shape into patties.
Preheat a char-grill pan or barbecue over high heat. Brush each of the patties with the oil and cook for 3-4 minutes each side or until charred and cooked through. Set aside and keep warm.
Brush the mushrooms with the oil and cook for 2-3 minutes each side. Transfer to a plate lined with paper towel to drain. Brush the Haloumi with the oil and cook for 1 minute each side or until golden. Top half the grilled mushrooms with the haloumi tomato, pickles, tzatziki, the meat patties and the watercress finishing with the remaining mushrooms.
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