Beef Burger in Portobello Buns

Make beef burger in portobello buns, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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