Mushroom and Beef Burger
- 2 avocados, peeled, stoned, sliced
- 5 Tbsp olive oil, plus extra for frying
- 250g cherry tomatoes
- freshly ground black pepper
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- large pinch chilli flakes
- 1 egg, beaten
- 600g beef mince
- 200ml aioli
- 6 hamburger buns, halved and toasted
- handful of baby cos leaves
- small handful coriander sprigs
- 6 short bamboo skewers
- 6 baby gherkins
- 6 pitted black olives
- 250g button mushrooms, thinly sliced
How to use Leftover Burger Buns
Preheat the oven to 200°C.
Put 2 Tbsp of the oil and all but 6 of the cherry tomatoes in a small roasting pan. Season well, mix and place in the oven for 10 minutes or until the tomatoes are browned and collapsing. Remove from the oven, cool and set aside.
Heat the remaining oil in a frying pan over a moderate heat and add the onion, garlic, chilli and mushrooms. Fry gently for 10 minutes or until the onion and mushrooms are soft. Remove from the heat, cool and mix well with the egg and mince. Form the mixture into 6 even sized patties.
Panfry the patties in a little olive oil for about 4 minutes on each side or until well browned and cooked through.
To make one burger, spread some aioli on both halves of each bun. Place cos leaves, sliced avocado, roasted tomatoes, a cooked patty and coriander sprigs on the bottom half of the bun. Place the other half of the bun on top. Thread a cherry tomato, a gherkin and an olive on a skewer and push this through the bun to hold it in place while serving.
Chill your patties in the fridge for 10-15 minutes before cooking - and they will keep their shape.