Healthy Asian-spiced Burgers - Less Meat More Veg
Produce from Jacob’s Ladder Farms & Perry Court Farm.
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- 250g mushrooms (any variety is fine but Portobello works a treat), roughly chopped
- 250g beef mince
- 6 spring onions or ½ large onion, finely chopped
- 2 garlic cloves, finely chopped
- A thumb of fresh ginger, peeled and grated
- A good pinch of fresh chilli or chilli powder, to taste
- 2 tbsp soy sauce
- A large handful of finely chopped parsley, coriander and/or chives
- 3 tbsp sesame seeds, toasted (optional)
- A splash of olive oil
- 8 large lettuce, pak choi or cabbage leaves, or some nice bread (to serve)
- Put the chopped mushrooms in a food-processor and pulse until they reach a mince-like consistency.
- Tip them into a bowl with the beef or buffalo mince, spring onions, garlic, ginger, chilli, soy sauce, fresh herbs and sesame seeds. Mix well and form into four patties.
- Pop them into the fridge to firm up for at least 10 minutes, or up to 3 hours.
- Cook the burgers until golden and cooked through, about 5–7 minutes on each side.
- Serve each burger wrapped in pak choi, cabbage or lettuce leaves, or in a nice burger bap.
Cheaty Sourdough Baps
- Make your own by cutting a loaf of sourdough into thick slices. Use a large round cutter to cut a hole in the centre of each slice. Brush with olive oil and toast in a frying pan or on the grill. Use the holey bread to make Bakers Eggs (see the recipe section on www.crystalpalacefoodmarket.co.uk).
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/