Recipe

Beef and Mushroom Bagel Burgers

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Beef and Mushroom Bagel Burgers

Beefy bagel rump burgers topped with white cheddar, caramelized onion, fresh tomato, saute mushrooms and mustardy rocket served with pomme fritz.


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Ingredients to serve 2

  • 2 x Rump Burgers
  • ½ x Onion - thinly sliced
  • 125g x Brown Mushrooms - sliced
  • 5g x Rosemary - leaves pulled from stem and chopped
  • 1 x Tomato - thinly sliced
  • 20g x Wild Rocket - long or thick stems removed
  • 50g x White Cheddar - grated
  • 300g x Potatoes - cut into fries
  • 2 x Bagels - halved as per burger buns
  • 60ml x DD Smoky BBQ Sauce
  • Butter - room temperature (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk

Ingredients to serve 4

  • 4 x Rump Burgers
  • 1 x Onion - thinly sliced
  • 250g x Brown Mushrooms - sliced
  • 10g x Rosemary - leaves pulled from stem and chopped
  • 2 x Tomato - thinly sliced
  • 40g x Wild Rocket - long or thick stems removed
  • 100g x White Cheddar - grated
  • 600g x Potatoes - cut into fries
  • 4 x Bagels - halved as per burger buns
  • 120ml x DD Smoky BBQ Sauce
  • Butter - room temperature (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Milk

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items" Preheat your oven to 220°C.

Washing Instruction

Wash your hands, tomato, and potatoes. Brush your mushrooms with a soft basting brush. Rinse your rosemary and rocket thoroughly and drain on paper towel.

Gino's Tip

Grilling or searing requires a smoking hot heat which is achieved by preheating your pan. The most important thing to note is that your pan should be wiped of any excess oil between each fried batch, then returned to the stove and allowed to come back to the heat before you continue cooking.

Step 1 - Potato Fries

Place your potato fries on an oven tray lined with baking sheet/parchment. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 18-20 minutes, then use a thin egg lifter to flip them over. Continue to bake for an additional 8-10 minutes. Alternatively, you could boil your fries and shallow fry them.

Step 2 - Mushroom Filling

Add a glug of olive oil to a large ovenproof frying pan over high heat. Once hot, add your mushrooms and brown them for 3-4 minutes. Remove from the pan when done. Now reduce the heat to medium, add a few drizzles of olive oil to the same pan and caramelize your onion and rosemary for 4-5 minutes. If the onion begins to singe, loosen them with a little milk. Return the mushrooms to the pan and season your mixture well with salt and pepper. Transfer to a serving dish and set aside.

Step 3 - Rump Burgers

Clean your oven proof pan and place it back on the stove on high heat. Add a drizzle of olive oil and once hot, sear your burgers for 2-3 minutes on each side until well browned. Now divide your DailyDish Smoky BBQ Sauce amongst your patties by placing some on top of each and sprinkle over your grated white cheddar. Pop into the oven for 1-2 minutes until the sauce caramelizes slightly and the cheese is gooey. If you don't have an ovenproof pan you can transfer your patties onto an oven tray once seared, then proceed as per instructions.

Step 4 - Toasted Bagels

While your burgers are in the oven, butter your bagel bun halves and pop them in alongside the burgers. Toast them for 2-3 minutes until warm and soft.

To serve

Place the bottom halves of your bagels on your plates, top with your BBQ beef patties, tomato slices, wild rocket, and your onion and mushroom mixture. Finish with the other bagel halves and serve with your potato fries. Enjoy!

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