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The ultimate crumbed and stuffed mushroom burger

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The ultimate crumbed and stuffed mushroom burger

25 minutes

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The ultimate crumbed and stuffed mushroom burger

By Bianca Strydom

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

400 g brown mushrooms
Canola oil, for deep-frying
140 g flour seasoned with salt and pepper
3 free-range eggs, beaten
100 g panko breadcrumbs
4-6 hamburger rolls, halved and toasted
Hummus, to serve
Lettuce, to serve
Sliced Cheddar cheese, to serve
Sliced gherkins, to serve
Basil pesto, to serve
Pickled onions, to serve
Mayonnaise, to serve
Woolworths nut-and-seed sprinkle, to serve

For the stuffing, mix:

2 T cream cheese
3 T ricotta
2 T basil pesto
1 cup Gouda, grated
Sea salt and freshly ground black pepper, to taste

Method

1. Remove the stems from the mushrooms. Stuff the mushrooms with the cheese mixture, making sure you fill them well.

2. Heat the oil in a saucepan over a medium heat, the ideal temperature is 180C. Coat each mushroom patty in the seasoned flour, beaten egg and breadcrumbs. Double-coat if you want a larger, crispier patty.

3. Deep-fry the patties until golden brown, then drain on kitchen paper.

4. To assemble the burgers, start with the base of the buns. Spread with hummus, add the lettuce, mushroom patty, cheese, gherkins, basil pesto and pickled onions. Spread the tops of the buns with mayonnaise and place on top. Sprinkle with the nut-and-seed sprinkle.

Find more burger recipes here.

Photograph: Sadiqah Assur-Ismail