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A mouthwatering Burger by Annie des Forges!
Gourmet Burger with Wild Mushrooms & Spinach
INGREDIENTS & METHOD:
First, turn your oven to 200 degrees or equivalent. Grab a medium non-stick frying pan and a splash of olive oil.
Ingredients:
500g x Steak mince
1 x garlic clove fine dice/smashed
1 x half onion fine dice
1 x teaspoon condensed tomato puree
Few splashes of Worcester sauce
Make the burgers by binding all these ingredients in a mixing bowl and leave to marinade.
Extra Ingredients:
8 chestnut or wild mushrooms sliced or torn
Handful of spinach leaves
Your favourite melting cheese - mine is Gruyère
Two ciabatta rolls or whatever your preference
Olive oil
Another clove of garlic
Malden Salt
Pepper grinder
NEXT:
Pan fry your mushrooms and don’t be tempted to move them around until they start to caramelise and add a clove of chopped garlic, throw in the spinach until it’s wilted now use a wooden spoon to integrate your ingredients. Add a pinch of Maldon and a good grind of black pepper and set aside.
Burgers
Now mould your two extra large juicy burgers into a patty and pan fry on a medium to low flame - now too hot otherwise they’ll blacken. Just for a couple of minutes each side.
Put them in a shallow roasting tin and put them in the oven for 10 mins depending how rare or well done you like them. Do the prod test and eek open with the point of the knife to see if they are to your liking.
Ciabatta Rolls
Cut both rolls open and toast them lightly or under the grill so they are warm and crunchy!
Assemble your burger!
Put a drizzle of olive oil over the inside of the rolls. Put your burger on top, give your mushroom and spinach a quick reheat with a know of butter and tip on top of the burger. Grate your cheese on top and it will ooze with the warmth of your ingredients.
Indulge!!
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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