Beef & portobello burgers
170 g, portobello
Extra lean beef mince (5% fat), raw
2 tablespoons, wholewheat
Reduced Fat Mayonnaise
2 tablespoons, finely chopped
1 clove(s), crushed
4 medium, split
2 large, thickly sliced
4 leaf/leaves, small
- Place the mushrooms in a food processor and pulse until minced, then transfer to a large bowl. Add the beef and breadcrumbs, then season with salt and pepper and stir to combine. With damp hands, shape the mixture into 4 burger patties.
- Heat the oil in a large pan over a medium-high heat. Add the burgers and cook for 10 minutes, turning once, until cooked through.
- Meanwhile, mix together the mayonnaise, basil, and garlic in a small bowl.
- Spread the mayonnaise mixture evenly on the bun tops. Serve the burgers in the buns and top evenly with the tomato slices and lettuce leaves.