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Shiitake cheeseburger sliders

Shiitake cheeseburger sliders

Total Time
25 min
15 min
10 min


Extra lean beef mince, raw

170 g

Shiitake mushrooms

12 individual, stems removed

Light tasty cheese

55 g, thinly sliced

Roasted capsicum, not in oil

85 g, cut into 6 pieces

Coral lettuce

6 leaf, torn into small pieces

Salsa verde

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Place mince in a small bowl. Season mince with salt and pepper and mix well. Divide into 6 equal portions. Shape each into a 7cm patty. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook patties for 2 minutes, then turn and cook for 1 minute. Top with cheese and cook for a further 1-2 minutes, until cooked through. Transfer to a plate and loosely cover with foil to keep warm. .
  2. Add mushrooms to pan, top-side down and season with salt and pepper. Cook for 1-2 minutes each side, until tender.
  3. Place 6 mushroom caps, top-side down on a serving plate. Top each with a lettuce leaf, 1 capsicum piece, 1 patty and 1 teaspoon salsa verde. Place remaining mushroom caps on top.


TIP: Salsa verde is available from the Mexican section in major supermarkets. It can be replaced with tomato salsa instead, if preferred.