HAM AND MUSHROOM BURGER (NO BREAD BUN)
This is from our local/state paper and presented by Vince Garreffa a renowned butcher here in Perth Western Australia and most of his recipes usually involve big cuts of meat, though yes there is still meat here in the ham, the photo looked of the burger looked so good and unusual definately not your usual at the best you can say is the mushrooms become the bun. Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.
- Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE).
- Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.
- The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.
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Brian Kiprop
[email protected]I'll definitely be making this again.
Arz Muhammad
[email protected]This recipe is a keeper!
Jehnnyy Merizier
[email protected]Delicious!
Daniel Tilbrooke
[email protected]Meh.
Basam Bese
[email protected]The burgers were good, but the mushrooms were a little soggy. I think I'll try grilling them next time.
Dantae White
[email protected]These burgers were a bit too salty for my taste. I think next time I'll use less ham and cheese.
Husnain Liaquat
[email protected]I was skeptical about using mushrooms as buns, but I was pleasantly surprised. The burgers were juicy and flavorful, and the mushrooms held up well. I would definitely make these again.
Ayomide Austine
[email protected]These burgers were easy to make and absolutely delicious. The mushrooms were a perfect substitute for buns, and the ham and cheese added a nice touch. I'll definitely be making these again!
Cynthia Njobvu
[email protected]I love the idea of using portobello mushrooms as buns for these burgers. It's a great way to get your veggies in, and it makes the burgers so juicy and flavorful. I'll definitely be making these again soon!
Khagiraj Joshi
[email protected]This recipe was a hit at my last party! I used a mix of both white and cremini mushrooms, and the flavor was incredible. I also added a bit of Dijon mustard to the burger mixture, which gave it a nice tang.