Mini mushroom burgers
Ingredients
- 6 medium flat (portobello) mushrooms
- 200g lean beef mince
- 1 egg
- 50g sachet pizza paste (we used Gregg’s)
- 6 squares of capsicum (made by cutting sides off capsicum lengthwise)
- 6 small lettuce leaves
- 6 cherry tomatoes
- 6 slices pickled gherkin
Instructions
- Preheat the oven to 200ºC. Line a baking tray with baking paper.
- Remove and reserve stems from mushrooms. On the baking tray, place mushrooms, top side down.
- Chop mushroom stems and, in a bowl, combine them with mince, egg and pizza paste. Fill each mushroom cap with mince mixture and bake for 15 minutes, until mince is brown and cooked through.
- Top each burger with lettuce, a slice of capsicum and gherkin and halved tomato. A toothpick will keep everything from sliding off.
Nutrition Info (per serve)
Kilojoules 360kJ
Calories 85cal
Protein 10g
Total fat 2g
Saturated fat 1g
Carbohydrates 10g
Sugars 5g
Dietary fibre 2g
Sodium 150mg
Calcium 10mg
Iron 1mg
Variations
Make it gluten free: Check pizza paste (or other sauces) are gluten free.
Make egg free: You can either use an egg replacer or just leave out
HFG tip
Instead of pizza paste, you can use 1 tablespoon tomato sauce, 1 teaspoon Worcester sauce or 1 teaspoon soy sauce.
Lamb mince works well too.
If you prefer capsicum cooked, put squares on the baking tray and bake at the same time as the mince.
Add a slice of cheese on top of the lettuce to transform them into cheeseburgers.
Add a chunk of canned pineapple to make Hawai’ian burgers.
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Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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