Beef burgers with mushrooms and aioli

  • 625g beef mince
  • 1 1/2 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 3 portobello mushrooms, stems trimmed
  • 3 tbsp olive oil
  • 125ml mayonnaise
  • 2 tsp fresh lemon juice
  • 1/2 tsp minced garlic
  • 4 (10-cm) square or round ciabatta or foccacia squares, halved horizontally
  • 200g fresh rocket
1) Combine the beef mince, salt, and pepper in a medium bowl. Shape the mixture into four (2cm-thick) patties.

2) Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

3) Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point one day ahead. Cover them separately and refrigerate.)

4) Prepare the barbecue (medium-high heat). Griddle the burgers until cooked to desired doneness, about four minutes per side for medium-rare. Griddle the mushrooms until just tender, about five minutes per side. Griddle the focaccia squares cut side down, until lightly toasted, about two minutes.

5) Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of rocket on each. Cover the burger with the roll tops and serve.

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