Name: Mushroom and beef burgers with steamed vegetable salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram organic beef mince; 1 spring onion, both green and white parts, finely chopped; 1 teaspoon chilli flakes; 4 tablespoon flat-leaf parsley, chopped; 8 large field mushrooms, peeled, stalks removed; 2 tablespoon sesame oil; 1 zucchini, trimmed and thinly sliced; 1 cup snow peas, trimmed; 2 small bok choy, trimmed and thoroughly washed; 1 large carrot, peeled and grated; 1/2 cucumber, halved lengthways, deseeded and thinly sliced; 1 teaspoon sesame oil; 1 tablespoon tamari (wheat-free soy sauce); zest and juice of 1/2 orange; 1 tablespoon sesame seeds, toasted; 2 tablespoon olive oil, for cooking patties; 8 large tomato slices, to serve; small bunch of lettuce leaves, to serve; 12 gherkin slices, to serve; 4 green olives, to garnish (optional)

Ingredients

600 gram organic beef mince

1 spring onion, both green and white parts, finely chopped

1 teaspoon chilli flakes

4 tablespoon flat-leaf parsley, chopped

8 large field mushrooms, peeled, stalks removed

2 tablespoon sesame oil

1 zucchini, trimmed and thinly sliced

1 cup snow peas, trimmed

2 small bok choy, trimmed and thoroughly washed

1 large carrot, peeled and grated

1/2 cucumber, halved lengthways, deseeded and thinly sliced

1 teaspoon sesame oil

1 tablespoon tamari (wheat-free soy sauce)

zest and juice of 1/2 orange

1 tablespoon sesame seeds, toasted

2 tablespoon olive oil, for cooking patties

8 large tomato slices, to serve

small bunch of lettuce leaves, to serve

12 gherkin slices, to serve

4 green olives, to garnish (optional)

Method

1.Preheat oven to 180°C. Place mince, onion, chilli flakes and parsley in a bowl, season and mix well. Heat a large griddle pan or frying pan on medium heat. Take a small amount of mince mixture and cook for a minute or so to check seasoning; adjust if required.

2.Divide mince into four and mould into patties. Rest in the fridge until ready to cook.

3.Brush mushrooms with sesame oil and place, flat-side down, in the hot griddle pan. Score for 1 minute then turn and score other side. (You may have to do this in batches, depending on the size of your pan.) Transfer to a baking tray and roast in oven for 6-8 minutes. Remove and cool.

4.Add water to a steamer and bring to the boil. Add zucchini, snow peas and bok choy. Place lid on top and steam for 2-3 minutes or until tender. Transfer vegetables to a bowl and add grated carrot, cucumber, sesame oil, tamari, orange juice and zest, and toasted sesame seeds. Season and mix well.

5.Drizzle olive oil in a griddle pan. When pan is hot place in the mince patties and cook for 3-4 minutes on each side, depending on thickness. Take patties out and rest briefly on a chopping board.

6.Place a mushroom on each plate, layer with tomato, beef patty, lettuce and gherkins then top with another mushroom. Skewer to hold in place, decorate with an olive if desired, and serve with steamed vegetable salad.

Women's Weekly Food