Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
For a juicy spin on a classic cheeseburger, try out this portobello mushroom burger, filled with incredibly rich ingredients including red onions and chives.
- 8 portobello mushrooms, stalks removed
- 600g beef mince
- 4 tbsp chopped chives
- 1 egg, lightly beaten
- 30g breadcrumbs
- 1 red onion, finely sliced
- 1 cucumber, deseeded and thinly sliced lengthwise
- 25g sugar
- 20g salt
- 75ml vinegar
- 25ml water
- Rocket leaves to serve
- Olive oil
- Salt and pepper to season
- Put the beef, chives, egg, onion, breadcrumbs and a pinch of salt and pepper in a mixing bowl. Mix well with your hands then divide into four and shape into burgers. Put on a plate and put in the fridge to chill for about half an hour.
- Put the sliced cucumber in a glass bowl. Heat the sugar, water, salt and vinegar in a pan until dissolved then leave to cool before pouring over the cucumber. Leave to pickle for about 20 minutes.
- Season and char the outside of each mushroom on a skillet or barbecue then set aside. Cook the burgers to your liking on the chargrill.
- Drain the cucumbers from the pickling liquid.
- Put a burger on top of a mushroom ‘bun’, add a little pickled cucumber and a handful of rocket. Put the top of the ‘bun’ on and serve with ketchup and mustard.