Recipe
Woodland Burger with Goats Cheese & Pickled Red Onion
A homemade beef and mushroom burger topped with goats cheese and tucked into toasted brioche buns, finished with sharp pickled red onion and crisp salad.
Ingredients
Method
25 mins prep20 mins cook45 mins total
Put the red onion in a bowl with the vinegar, sugar and a pinch of salt. Leave it to pickle while you prepare the burgers.
Fry the mushrooms in a dry pan for 6–8 minutes until browned and dry. Cool, then mix them with the mince, garlic, Worcestershire sauce, salt and pepper. Shape into four patties.
Cook the patties in a hot frying pan for 4–5 minutes per side, or until cooked to your preference. Top with goats cheese for the final minute and cover to soften it.
Fill the toasted buns with lettuce, tomato, the burger and pickled onion. Serve straight away.
Notes
Let the cooked mushrooms cool before mixing them into the mince; adding them hot can soften the mixture and make the patties harder to shape. Cook minced beef thoroughly unless you are certain of the mince quality and prefer it less well done.
About this recipe
This woodland-style burger brings together a juicy beef patty, browned chestnut mushrooms and rounds of tangy goats cheese in a toasted brioche bun. The mushroom mixture adds savoury depth without making the burger heavy, while pickled red onion cuts through the richness.
Cook the mushrooms until they are properly dry before mixing them with the mince, so the patties hold together and develop good colour in the pan. The onions can be prepared first and left to sharpen as you shape and cook the burgers. Finish with crisp lettuce and tomato for freshness, and serve the burgers while the cheese is still soft.
