WHO doesn’t love a good juicy burger? Fabulous fast food, eaten on the trot from a food truck, enjoyed in steak houses, or whipped up at home with friends and a big measure of creativity – you just can’t go wrong. Last week we shared some vegetarian burger recipes from The South African Mushroom Farmers’ Association; today we have some meaty options for every day of the week or on World Burger Day this coming Sunday.
ASIAN-STYLE MUSHROOM BLENDED BURGER
Makes 4 burgers
400 grams beef burger mince (80/20 fat ratio)
400 grams mixed Portabella and Portabellini mushrooms, finely diced
¼ cup panko bread crumbs
2 tablespoons oyster sauce
3 tablespoons ketjap manis (sweet soy sauce)
1 teaspoon sesame oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger
¼ teaspoon white pepper
½ teaspoon salt
1 large egg
A little oil for frying
4 burger buns, toasted (sesame seed buns are great for this burger)
Asian slaw mix (green cabbage, red cabbage, carrots & coriander)
- Combine all burger patty ingredients in a large bowl and mix by hand ensuring spices well distributed
- Form 4 burger patties and refrigerate for a minimum of 30 minutes
- Grill or fry burger patties (suggest medium) ensuring caramelisation on searing
- To serve, toast burger buns on grill.
- Place a little of the Asian slaw mix onto your toasted buns.
- Top with patty.
- Drizzle with sriracha mayo, top with red onion pickle and burger bun lid.
- 125g ostrich mince
- 125g chopped and cooked portabellini mushrooms
- 5g tahini
- 2g tomato paste
- 1g garlic powder
- salt and pepper
Finely chop the mushrooms and sweat off with about a tablespoon each of olive oil and butter, with salt added early to help extract the moisture and pepper at the end.
Cook the ostrich mince separately in the same way (as the moisture evaporates, so the mushroom juice is concentrated and, combined with the oil and butter, it gives a sheen to the mushrooms).
Hand blend the mix of ostrich mince and chopped mushrooms and shape into a burger sized patty.
Toast the buns on the inside and stack as follows: baby lettuce leaves, a layer of pink sauce, 3 slices pickled gherkin, 2 slices melted Emmental cheese, one tablespoon of onion marmalade and then the mushroom ostrich patty on top.
Garnish with a rosemary spear, battered onion ring, grilled Portabellini and a cherry tomato.
VENISON MUSHROOM BLENDED BURGER
Makes 4 burgers
- 400g Eland Mince (80/20 fat ratio) or any preferred venison – even ostrich
- 400g mixed button and portabellini mushrooms, finely diced
- 60ml chutney
- 1 tablespoon mixed herbs (marjoram, rosemary & sage)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon crushed black peppercorns
- 1 teaspoon salt
- 1 jumbo egg
- 4 burger buns, toasted
- Beer battered onion rings
- Fig chutney or relish / preserve
- Brie cheese
- Butter lettuce
- Combine all burger patty ingredients in a large bowl and mix ensuring spices well distributed.
- Form 4 burger patties and refrigerate for a minimum of 30 minutes.
- Grill burger patties (suggest medium) ensuring caramelization on searing.
- Toast burger buns on grill.
- Place butter lettuce onto your toasted burger bun base.
- Top with patty and thin slices of Brie.
- Drizzle with fig chutney
- Top burger bun with 3 crispy, golden beer battered onion rings (hold in place with a skewer)
- Best served with steak-house style chips tossed in rosemary salt
- Eland is one of the largest and most sort after antelope for venison – it is a healthy and flavourful alternative to beef with a similar texture so great for people trying venison for the first time
- The Brie must be thinly sliced and placed on the hot burger patty so that the cheese melts and oozes through each bite of the burger.
- You can add a little red wine or balsamic vinegar to the fig chutney or some sweet pickle to the burger if you like a little tangy crispness (cuts through the richness of the brie and the sweetness of the fig).
- Messy but delicious – best served with an ice cold beer and lots of serviettes.