It's January so time to start the diet - again! I thought it was useful to try and make a burger that was healthy, low fat and do away with the bread, so here we are, the mushroom and shallot burger!
Ingredients for 2 burgers
250g 5% fat minced beef
2 mushrooms, finely chopped
3 small shallots, finely chopped
1 dessert spoon tomato puree
Some herbs of your choice - I used flat leaf parsley
2 cloves garlic, finely chopped or crushed
2 small glugs of Worcester sauce
½ teaspoon truffle oil
To serve
2 large flat field mushrooms, stalks removed
Handful of lettuce leaves
A couple of cherry tomatoes
Method
Fry the mushrooms, shallot and garlic in a pan until soft but not coloured. I use Frylight, but feel free to use oil if you prefer. Put to one side and leave to cool. Once warm, add the tomato puree, beef, herbs Worcester sauce and truffle oil and mix well.
Heat the grill to high and toast the field mushrooms on both sides until cooked to your preference. Form the meat mix into two patties and grill, turning once, until slightly browned on each side.
Server the burger on a field mushroom with some lettuce and tomatoes.
