Mexican Fiesta Blended Burger - by Marisha Tuffery


  • Patties
  • 200g mix of Meadow White Button, Swiss Brown & Portabello Mushrooms
  • 300g wagyu beef mince
  • 2 small shallots, finely diced
  • fresh coriander, chopped
  • pumpkin pesto
  • chilli, finely diced
  • Pumpkin pesto
  • pumpkin, roasted with skin and seeds
  • garlic, roasted with skin
  • coriander, ground
  • cumin, ground
  • pinch of chilli powder
  • fresh coriander
  • To serve
  • 6 wild wheat burger buns
  • jalapeños, sliced
  • cheese, sliced
  • green salad mix of cos lettuce, wild rocket, red cabbage, coriander leaves & micro greens tossed in avocado oil
  • corn cob
  • fresh tomato, finely chopped
  • salsa
  • corn chips
  • guacamole


  1. To make patties, finely dice mushrooms, enough to resemble mince. Combine with beef mince, shallots, coriander, a little chilli and a good scoop of pumpkin pesto plus extra seasoning.
  2. To make the pumpkin pesto, roast pumpkin with its skin and seeds, garlic with skin on, and tomato. Scrape out the pumpkin seeds and quickly toast in a hot pan with ground coriander, cumin and chilli powder. In a blender, combine the roasted veges, toasted pumpkin seeds with and fresh coriander, plus seasoning and blend into a purée.
  3. Wet your hands, to help with handling the mixture, and form into 4 large patties. In a hot pan, sear the patties, then carefully flip before adding chopped jalapeños and slices of cheese. Covered with lid to melt cheese and to ensure patties are cooked through.
  4. While patties are cooking, lightly toast buns and blanch the corn cob and slice off the kernels when done.
  5. Assemble burgers by first spreading a thin layer of pesto, topped with salad mix, then corn kernels. Next add patty and top with a good scoop of guacamole, finely chopped tomato (seeds removed) extra coriander leaves, micro greens and jalapeños. Serve with extra guacamole and jalapeño corn chips on the side.

Marisha’s Tip:

  • If the burger patty mix seems a little wet, play around with the quantities next time
  • For extra crunch add a layer of corn chips when assembling your burger
  • This pumpkin pesto also makes a great topping on nachos, quesadillas before grilling


White Button Mushrooms
White Button
Swiss Brown Mushrooms
Swiss Brown