Waste Less Wednesdays, 50/50 Sustainable Beef & Mushroom Burger

Sustainability is in the forefront of discussion due to the rising levels of waste within the food sector; we are starting to notice that a change needs to be made with the way we think about food and the change needs to happen now.

The rise of Vegansim has undoubtably been a positive factor in supporting sustainability, and has opened the idea that we don’t have to eat as much meat as we do. Social Pantry love the Vegan way of life, but we also understand that it isn’t for everyone. Meat will always be a part of peoples diets and therefore we are choosing to support sustainability by providing other options of meals that don’t cut out meat completely. Being intelligent and aware of how we cook by simply reducing the levels of meat we use will certainly help the sustainability problem.

So we introduce…

 

50/50 Mushroom & Beef Burger

Serves 4

 

Ingredients:

Light olive oil for frying

250g good quality British steak mince

250g Chestnut mushrooms, finely chopped or blitzed in a food processor

1 garlic clove, minced

1 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp onion powder

Fine sea salt to taste

4 tbsp mayonnaise

2 tsp-1 tbsp Truffle oil, to taste

4 Brioche burger buns, cut in half

1 head of Baby gem, washed and large leaves pulled apart

2 salad tomatoes, sliced

 

Method:
  • Heat a little oil in a large frying pan and fry off the finely chopped mushrooms on a high heat until completely cooked through and the liquid that comes out the mushrooms has been bubbled off completely. Add the minced garlic right at the end and cook for 2 minutes before setting aside to cool completely.
  • Meanwhile, in a small bowl, mix together the mayo with the truffle oil. You can add more or less truffle depending on the strength of the flavour you want.
  • Heat the oven to 180C fan.
  • Once the mushrooms have cooled down, mix with the beef mince, ketchup, Worcestershire sauce, onion powder and sea salt to season. Mix really well with your hands to make sure it’s all incorporated thoroughly.
  • A small amount of the burger mince can be fried off to check seasoning.
  • When you are happy, divide the mince mixture between 4 and shape into patties in your hands.
  • Heat up a large frying pan with a little oil and fry the burgers for 3 minutes on each side or until golden, then place on a baking tray and cook in the oven for 3-5 minutes depending on how you like them cooked.
  • While the burgers are in the oven, toast the burger buns in the pan in which you cooked the burgers, just to crisp the cut side and warm through the brioche.
  • Allow the burgers to rest for 5 minutes and then build into the burger bun, laying up the baby gem, truffle mayo and sliced tomatoes.

50/50 Mushroom & Beef Burger

 

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