The ultimate crumbed and stuffed mushroom burger

The ultimate crumbed and stuffed mushroom burger

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  • 4 to 6
  • Easy
  • 20 minutes
  • 25 minutes

Ingredients

  • 400 g brown mushrooms
  • Canola oil, for deep-frying
  • 140 g flour seasoned with salt and pepper
  • 3 free-range eggs, beaten
  • 100 g panko breadcrumbs
  • 4-6 hamburger rolls, halved and toasted
  • Hummus, to serve
  • Lettuce, to serve
  • Sliced Cheddar cheese, to serve
  • Sliced gherkins, to serve
  • Basil pesto, to serve
  • Pickled onions, to serve
  • Mayonnaise, to serve
  • Woolworths nut-and-seed sprinkle, to serve
  • For the stuffing, mix:
  • 2 T cream cheese
  • 3 T ricotta
  • 2 T basil pesto
  • 1 cup Gouda, grated
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Remove the stems from the mushrooms. Stuff the mushrooms with the cheese mixture, making sure you fill them well.

2. Heat the oil in a saucepan over a medium heat, the ideal temperature is 180C. Coat each mushroom patty in the seasoned flour, beaten egg and breadcrumbs. Double-coat if you want a larger, crispier patty.

3. Deep-fry the patties until golden brown, then drain on kitchen paper.

4. To assemble the burgers, start with the base of the buns. Spread with hummus, add the lettuce, mushroom patty, cheese, gherkins, basil pesto and pickled onions. Spread the tops of the buns with mayonnaise and place on top. Sprinkle with the nut-and-seed sprinkle.

Find more burger recipes here. 

Photograph: Sadiqah Assur-Ismail

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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