Grilled Mushroom Breakfast
This delectable dish features Swiss brown or Portobello mushrooms filled with garlic and butter, served alongside perfectly poached eggs and a herb-infused sour cream. Recipe written by Luke Croston.
35 mins
4
All Year
There is no denying that burgers are one of the best weeknight dinners, especially when made the Blenditarian way! This recipe blends 25% mushrooms and 75% chicken mince and are packed full of extra flavour!
This recipe was created by Blenditarian!
Ingredients
- 150g mushrooms, grated
- 350g chicken mince
- 1 egg
- ⅓ cup breadcrumbs
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp smoked paprika
- 1 tbsp vegetable oil
- 4 Turkish rolls
- 1 cup rocket or baby spinach leaves
- ¼ purple cabbage, shredded
- 1 avocado
- ½ lime, juiced
- ¼ cup English mustard
- 1 tbsp maple syrup
- 1 tbsp mayonnaise
Method
- Preheat oven to 160 ℃ and line a baking tray with baking paper.
- Add the grated mushrooms, mince, egg, breadcrumbs, spices and seasoning to a large bowl. Mix to combine.
- Divide the mixture evenly and shape into four patties.
- Heat oil in a large frying pan over medium-high heat. Cook the patties for 4-5 minutes on each side. Remove from the pan and place on the prepared tray. Cover with foil and place in the oven to keep warm while you prepare the remaining ingredients.
- Place Turkish rolls on a baking tray and in the oven for 5 minutes to warm slightly.
- Place the avocado and lime juice in a small bowl. Use a fork to mash and mix to combine.
- To make the sauce, combine the mustard, maple syrup and mayonnaise.
- To assemble the burgers, cut the Turkish rolls in half then place the chicken patty on the base of each roll. Top with rocket or baby spinach, cabbage and a dollop of avocado. Finish with the mustard sauce.