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Beef and portobello burgers

Beef and portobello burgers

Total Time
25 min
15 min
10 min
Just 2 tablespoons of breadcrumbs and a small amount of mayo are all it takes to bind these mushroom and beef patties together. The minced mushrooms add welcome earthy flavour while keeping the lean beef moist as the patties cook, plus they lighten the mix for a super tender and juicy burger. Double the recipe so you have leftover cooked patties. Crumble a cooked patty into a lettuce leaf and sprinkle with reduced-sodium soy sauce or a splash of ponzu sauce and top with thinly sliced cucumber and sliced green onions for an easy Asian-style lettuce wrap.



170 g, portebello variety

Extra lean beef mince, raw

375 g

Dried breadcrumbs

2 tbs

Olive oil

1 tsp

Low-fat mayonnaise

2 tbs

Fresh basil

2 tbs, chopped


½ clove(s), crushed

Wholemeal bread roll

4 medium, (4 x 50g), cut in half

Cos lettuce

4 individual, leaves


1 medium, cut into thick slices


  1. 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.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 5 minutes each side or until cooked through.
  3. Meanwhile, stir mayonnaise, basil and garlic in small bowl to combine.
  4. Spread herb mayonnaise evenly over cut-side of roll tops. Top roll bases with lettuce, patties and tomato. Cover with roll tops.