Chef's Recipes

Manhattan Mushroom Beef Burger

Gouda Cheese, Onion Rings, Gem Salad, Sesame Seed Roll

Serves 2

Equipment Focus

This recipe made use of the F900 Filtration Fryer. Find out more here.

Ingredients

454g Scotch Beef Steak Mince 12%
1 x Egg
1 x Shallot
1 x clove Garlic
1 x tbsp Flatleaf parsley
100g White mushrooms
2 x Gouda cheese slices
8 x Red Onion rings
70g Flour
30g Cornflour
½ tsp Baking powder
1 x Baby gem lettuce
1 x Tomato
2 x Gherkins
2 x Sesame seeded burger rolls
10g Salt
5g White pepper
10ml BBQ Sauce
10ml Tomato Relish
5ml Olive Oil
20g Butter
20g Flour
75ml Full milk
75ml Double cream

Burger

• Add 1 whole egg, finely diced shallot and chopped parsley to mince, season with pepper and combine. 
• Make two equal sized patties and place in fridge till ready for use.

Mushroom Sauce

• Using rest of finely chopped shallot, crush garlic and lightly fry in oil till soft taking care not to colour.
• Thinly slice white mushrooms and add to above, cook for a few minutes till soft.
• Add butter and melt, then add flour and combine.
• Carefully add milk and touch cream and cook until a boil just starts, then turn down heat and simmer.
• After 5 minutes, turn heat lowest and add cream, cook for another 5 minutes, then season.

Crispy Onion Rings

• Peel onions and slice 8 thick rings. 
• Mix flour, cornflour and ice-cold water together to achieve a batter consistency.
• Season, then dip onion rings in batter, deep fry at 170°C till golden brown and crispy.
• Drain on paper towel and keep in warm, dry area till ready to use. 

Garnishes

• Slice rolls in half and toast both insides.
• Slice fresh tomato and gherkins and reserve till use. 
• Wash and dry Gem lettuce hearts.

Cooking and plating

• Pre-heat electric chargrill at setting 5 for 5 minutes or if gas – full flame for 40 mins minimum.
• Grill burger for 2 minutes each side turning 180° after every minute to create bar markings.
• After 4 minutes, pull to coolest side of grill and rest for 2 minutes.
• Then add cheese and flash for another minute.
• On layer one of the toasted roll, add BBQ sauce, then lettuce followed by burger and cheese.
• Add tomato and gherkins, then top with cheese sauce.
• Place toasted lid with splash relish on top of rest, serve and enjoy.

Chef’s Tips

• This dish presents itself well as an open presentation, salad separate on one bun, and burger on other.
• To avoid a sorry affair, drizzle with just a little mushroom sauce, serve the rest separate. 
• This burger works great with Dutch style mild cheeses.