Beef and portobello burgers
170 g, portebello variety
Extra lean beef mince, raw
2 tbs, chopped
½ clove(s), crushed
Wholemeal bread roll
4 medium, (4 x 50g), cut in half
4 individual, leaves
1 medium, cut into thick slices
- Process mushrooms in food processor until finely chopped. Transfer mushrooms to large bowl. Add mince and breadcrumbs. Season with salt and pepper and mix until well combined. Shape mixture into four 1cm-thick patties.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 5 minutes each side or until cooked through.
- Meanwhile, stir mayonnaise, basil and garlic in small bowl to combine.
- Spread herb mayonnaise evenly over cut-side of roll tops. Top roll bases with lettuce, patties and tomato. Cover with roll tops.