Solo: Gourmet Mushroom Burger

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Solo: Gourmet Mushroom Burger

Homemade patties and creamy mushroom sauce on a sesame seed bun. Accompanied by a green salad with parmesan shavings, toasted pine nuts and a tangy vinaigrette.

Ingredients to serve 1

  • 125g x lean steak mince
  • ¼ x red onion – peel and chop finely
  • 15g x mature cheddar – grate coarsely
  • ½ tbsp x Worcestershire sauce
  • 3g x parsley – chop finely
  • ¼ x egg – beat (from your pantry)
  • 1 x sesame seed bun
  • 40g x mushrooms – cut into thin slices
  • 3g x fresh thyme – strip leaves and chop
  • 3 tbsp x cream
  • ½ tsp x wholegrain mustard
  • 25g x seasonal salad leaves
  • ½ tbsp x pine nuts
  • 15g x parmesan cheese – shave with potato peeler
  • ½ tbsp x balsamic vinegar
  • 1½ tbsp x olive oil (for vinaigrette – from your pantry)
  • olive oil, salt & pepper (from your pantry)


Step 1

Put a pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 2

Tip the burger ingredients into a large mixing bowl: steak mince, onion, cheddar cheese, Worcestershire sauce, parsley, egg, salt and pepper. Mix until well combined (you can use your hands). Shape into burger patties. Heat a few glugs of olive oil in a large frying pan on medium to high heat. When the oil is hot, gently lay the burger patties in the pan and fry for about 6 to 8 minutes on each side until golden. Drain on paper towels and keep warm.

Step 3

Fry the mushrooms and thyme for 2 minutes in the burger pan on medium to high heat. Turn down the heat and stir in the cream and wholegrain mustard and let it simmer gently for a minute.

Step 4

To make the vinaigrette for the salad put balsamic vinegar, olive oil, salt and pepper in a shaker (or any container with a lid) and shake well. Toss the salad leaves (keep a few leaves aside for the burger bun) in a salad bowl with the vinaigrette and parmesan shavings. Scatter toasted pine nuts on top.

Step 5

Cut the sesame bun in half and toast lightly on the side without the seeds.

Step 6

To serve: Place a few salad leaves on the bottom half of the burger bun. Top with a burger patty, lashings of mushroom sauce and the top half of the bun. Add a serving of salad on the side.