Portobello Beef Burgers with Fresh Rosemary
It was another day of the same old, same old; I had purchased a package of extra lean ground beef and I wanted to make burgers but I needed something new. At first I wanted to make my Beef Wellington Burgers (yum!) but I wanted something a little bit different and this is what I came up with!
Serves 4
½ 227 g package of baby Portobello mushrooms, cleaned
3 cloves garlic, peeled
1 sprig of fresh rosemary, leaves only
400 g extra lean ground beef
½ tbsp whole grain Dijon mustard
1 (Large) egg
1 tsp salt
½ Pepper
– Pulse the garlic, mushrooms and rosemary in a food processor (or finely dice all ingredient if you don’t have a food processor).
– After everything has been diced, combine all ingredients. Mix all of the ingredients together in a bowl and divide the mixture into 4 portions. Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked.
– You can panfry these burgers or barbeque them but be sure not to touch them until they are ready to be flipped (about 5 to 6 minutes).
– The trick to grilling/cooking these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
– Drop the heat to medium high or a bit lower just make sure the meat is cooked on the inside and not burned on the outside.
– You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
– Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking.
Notes:
- *Again, do NOT use a spray once the heat is on (flammable!).
- White button mushrooms or even a large Portobello mushroom would work here; it helps keep the burger moist and juicy.
- Serve on toasted whole-wheat buns.
- Garnish with tomato and some grainy Dijon mustard.
