Manuka Smoked Blended Burger - by Jared Luke
- 800g beef mince (~50%)
- 400g Meadow Small Portabello Mushrooms (~30%)
- 400g canned lentils (~20%)
- 1 packet of Maggi Best Ever Beef Burger mix
- 1 Tbsp butter
- 1 Tbsp crushed garlic
- 500g streaky bacon
- 2 Tbsp liquid honey
- butter (optional)
- swiss cheese, sliced
- To serve
- 6-8 burger buns
- aioli (store bought)
- salad leaves, fresh
- red onion, sliced
- sriracha mayo (store bought)
- Finely chop mushrooms and fry in a heated pan with a drizzle of sesame seed oil. Cook until mushrooms have ‘sweated out’ or are cooking in their own released moisture, but not to the point of evaporation.
- Wash and strain lentils and in a large bowl, combine with mushrooms and mince then mix together.
- Add Maggi sachet and mix thoroughly using a potato masher.
- To form into patties, stuff the burger blend mix into an extra-large cookie cutter ring. The thicker the better! Baste the patty in a melted butter & garlic mix. Keep some buttery goodness aside to use while cooking the patties.
- Melt the liquid honey and butter, if using, in the microwave and apply as a coating over the streaky bacon. You can also coat the bacon in the honey on it’s own.
- Gently smoke the patty and bacon away from direct heat with Manuka chips, and repeat basting regularly. You want plenty of blue billowing out. Smoke for 10-15mins. This can be done on any hooded gas BBQ with the hood closed, or on a weber style kettle grill. The key is low temperature and plenty of smoke. Aim for about 15 minutes.
- Flame grill the patties & bacon hot and fast to finish them off, you want a slightly crunchy crust, then set patties aside with Swiss cheese on top of the patties and let melt.
- Lightly toast burger buns.
- Build your burger by first spreading aioli on each bun, add pattie, onion, sriracha mayo (to taste), bacon and salad leaves.
- Take a bite and hold on to your taste buds!