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Beef/mushroom and caramelised onion burgers

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 250g beef mince
  • 1/2 cup traditional rolled oats
  • 1/4 cup tomato chutney
  • Olive oil cooking spray
  • 2 (130g each) large flat mushrooms
  • 4 hamburger rolls, split
  • 1 baby cos lettuce heart, leaves separated
  • 225g can sliced beetroot, drained
  • 1 large tomato, sliced

Caramelised onion

  • 1/2 teaspoon olive oil
  • 2 brown onions, halved, thinly sliced
  • 1 tablespoon brown sugar


  • 1
    Combine mince, oats and 2 tablespoons chutney in a bowl. Season with salt and pepper. Shape mixture into two 1.5cm-thick patties. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes if time permits.
  • 2
    Make caramelised onion Heat oil in a non-stick frying pan over medium heat. Cook onion, covered, stirring, for 8 to 10 minutes or until softened. Add sugar. Cook, stirring occasionally, for 4 to 5 minutes or until golden and caramelised.
  • 3
    Spray a barbecue plate or chargrill with oil. Heat on medium-high heat. Cook patties for 5 minutes each side or until cooked through. Place on a plate. Cover to keep warm. Spray mushrooms with oil. Season with salt and pepper. Add mushrooms. Cook for 4 minutes each side or until tender. Place rolls, cut side down, on barbecue. Cook for 1 to 2 minutes or until lightly toasted.
  • 4
    Place one-quarter of the lettuce, beetroot and tomato on roll bases. Top 2 bases with beef patties and half the onion mixture. Top remaining bases with mushrooms, remaining onion mixture and remaining chutney. Sandwich with roll tops.

Source: taste.com.au


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