My Not So Avo-rage Blended Burger - by Rosie Wells
SERVES: 6
- 600g 50/50 Meadow Swiss Brown Button Mushrooms & angus steak mince blend
- 1 egg
- 1/2 cup breadcrumbs
- 1 tbsp mixed herbs
- 1 onion, finely chopped
- 1 garlic clove, grated
- 1/3 tsp of each, salt, blk pepper, white pepper
- garlic hummus, store bought
Method
- In a bowl, mix all ingredients and form the size patty you would like, this recipe make 6 large patties or 12 small patties.
- Bake in a preheated oven on a tray lined with baking paper for 20 minutes at 180C, turning over half way through.
- Once cooked, take out and let rest for 10mins while preparing the rest of the burger.
- Slice an avocado in half lengthways and remove pip. Place one half on a plate, with lettuce underneath to stop rolling. Spread a generous amount of garlic hummus on the half avocado. Place a blended patty on top.
- Add slice tomatoes, homemade pickled onions, lettuce and carrot.
- To serve, carefully place the other half avocado on top to close the burger and sprinkle with sesame seeds.
Rosie's Tip:
This burger can be adjusted to suit all dietary needs, just use whatever you have on hand and omit or substitute with alternative ingredients, Enjoy!
MADE WITH
Swiss Brown Mushrooms
