A recipe with the most fluffy and delicious burgers
4 slices Grecian Living toast bread with no added sugar
2 slices gouda cheese
70 g oyster mushrooms
3 tablespoons balsamic vinegar
8 g fresh mint
For the guacamole:
1 avocado, ripe
juice of 1 lime
3 tablespoons olive oil
For the burgers:
250 g minced meat
1 slices Grecian Living white bread
1 small onion
5 g fresh mint
5 g parsley
Wash the tomatoes, discard the stem, mark an X on their bottom and blanche them. Place in ice water and when cooled peel them, discard the seeds and dice.
Place the tomatoes in a bowl, add 3 tablespoons oil, salt, pepper and mint and mix. Cover the bowl with plastic wrap and put in the fridge.
Place the oyster mushrooms in a pan, add 3 tablespoons balsamic vinegar, 3 tablespoons oil, oregano, salt and pepper and mix. Bake in the oven for 12 minutes at .
To make the guacamole place the avocado, peeled, lime juice, oil, salt and pepper in a mortar and mash until creamy. Don’t mash the avocado completely, but leave some pieces whole.
To make the burgers beat the oil, scallion, herbs and tomato (without the seeds) in the food processor. Add the milk and mix.
Place the minced meat in the food processor and pulse. In a bowl knead the minced meat and the liquid mixture till soft.
Shape 4 burgers and bake in the oven at 180.
Start serving with a slice of bread, two tablespoons of guacamole, two burgers, a gouda cheese slice, oyster mushrooms, marinated tomato and a slice of bread.
Serve with thin slices of onion and mustard leaves.
WE CAN ALSO…
In a cake pan place one slice of bread, one burger, 2 oyster mushrooms, one slice of cheese. Repeat second time. Bake in preheated oven for 10 minutes at . Take off the pan and place in the serving dish. Add the marinated tomato, diced and guacamole and serve.