Dig into one of these bangin’ burgers for an easy dinner while you stay home – a side of fries is essential!
Bangin’ burgers with mushroom buns
The Fast Low-Carb Kickstart Plan by Luke Hines, Published by Plum, RRP $26.99, Photography by Mark Roper.
- 400 g beef mince
- 1 egg
- 2 Tbsp finely chopped flat-leaf parsley leaves
- 2 tsp dried rosemary
- 1 tsp dried chilli flakes
- Sea salt and freshly ground black pepper
- 2 Tbsp coconut oil, or grass-fed butter or ghee, plus extra if needed
- 1 red onion, sliced into rings
- 8 large portobello mushrooms
- 1 baby gem lettuce, leaves separated
- 1 tomato, finely sliced
- 8 small unsweetened gherkins
Place the mince, egg, parsley, rosemary and chilli in a large bowl. Season with salt and pepper and, using your hands, mix everything really well. Shape into four equal-sized balls, then gently flatten them to form 3cm thick patties. Place on a tray and transfer to the fridge for 10 minutes to firm up.
Remove the patties from the fridge and leave for about 10 minutes to come back to room temperature.
Melt your preferred cooking fat in a large frying pan over medium-high heat. Add the patties and cook for 2–3 minutes each side, or until golden brown and cooked through. Transfer to a plate, cover loosely with foil and set aside to rest.
Add a little more cooking fat to the pan if needed, along with half the onion and mushrooms, stem-side down. Cook for 4–6 minutes, turning the mushrooms halfway through cooking, or until the onion has softened and caramelised and the mushrooms are soft and tender. Transfer to a plate and repeat with the remaining onion and mushrooms.
To plate up, start with a mushroom, stem-side up, on the plate, then layer over a few lettuce leaves followed by one of the burger patties, some tomato and caramelised onion. Top the whole thing with another mushroom, stem-side down, then use a toothpick to add some gherkins on top. Repeat with the rest of the ingredients and dig in!
Pulled jackfruit burgers
This is an edited extract from Peanut Butter by Tim Lannan and James Annabel, published by Hardie Grant Books $22.99 and is available where all good books are sold. Photographer: © Kate Berry 2020.
- 1 Tbsp oil
- 1 brown onion, chopped
- 560g green jackfruit in brine, drained and rinsed
- Smoky barbecue satay sauce
- 1-2 Tbsp chilli paste (optional)
- 8 burger buns
- Salad vegetables
Heat the oil in a large frying pan over a medium heat and cook the onion for about 5 minutes, until soft. Add 250ml (1 cup) water, the jackfruit and smoky barbecue satay sauce, and stir well. Reduce the heat to medium-low and cook, covered, for 20-25 minutes, stirring occasionally.
Preheat the oven to 200°C and grease a baking tray or line it with baking paper.
Using a spatula, mash and pull the jackfruit into stringy strips so that it resembles pulled pork. Season with chilli paste, if using, and salt and pepper. Spread the pulled jackfruit evenly on the prepared tray and bake for 10–15 minutes, until golden brown. Toast the burger buns in the oven at the same time until golden brown. Fill the burger buns with the salad, top with jackfruit and serve.
Smoky barbecue satay sauce
Start here for an amazing satay sauce:
- 1 Tbsp coconut oil
- 2 garlic cloves, finely chopped
- 1/2 tsp onion powder
- 1 tsp finely chopped lemongrass (white part only)
- ½ tsp finely chopped chilli
- 250g (1 cup) peanut butter
- 80ml (1/3 cup) water
To make smoky barbecue satay sauce, add:
- 60ml (1/4 cup) coconut milk
- 60ml (1/4 cup) tomato sauce
- 2 Tbsp molasses
- 1 tsp raw sugar
- 60g (1/4 cup) tomato paste
- 1 tsp tamarind pulp
- 1 Tbsp lime juice
For more recipe ideas: