Beef Burger in Portobello Buns
Makes 1 serving

INGREDIENTS
160 g Beef mince, 5% fat (Weighed raw. Standard 20% mince is nearly twice the calories at the same weight.)
2 large, about 160 g Portobello mushrooms
25 g Reduced-fat cheddar
60 g Tomato
30 g Red onion
30 g Gherkins
30 g Lettuce
1 tsp, about 6 g Dijon mustard
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
To taste Black pepper

METHOD
1. Heat the oven to 220°C. Remove the mushroom stalks, spray both sides, season and roast gill side down on a tray for twelve minutes.
2. Season the mince with salt and pepper only and shape into one patty a little wider than the mushrooms. Press a dimple into the middle.
3. Fry in a hot sprayed pan for four minutes a side. Lay the cheese on top for the last minute with a lid on so it melts.
4. Spread the mustard on one mushroom, add the burger, tomato, onion, gherkins and lettuce, and close with the other mushroom.

Contains milk and mustard.
Pickles in vinegar often list sulphites. Check the jar.

RECIPE NOTES
The bun is the thing that changes. A brioche bun is 250 kcal; two portobellos are 24 and the burger tastes more of beef.
Salt and pepper only in the mince. Egg and breadcrumbs make meatloaf, and a 5% burger holds together fine without them.

Full recipe: https://www.getfuel8.com/recipes/beef-burger-portobello-bun-cheese
