Who doesn’t enjoy a good burger? This one is packed with all the things you love and more! We are using the perfect low-carb hamburger bun – a portobello mushroom. So umami and scrummy, you won’t even miss the bread!
Guilt-free Portobello Burgers
Guilt-free Portobello Burgers
with butternut half-moons & pickled cucumbers
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Butternut
- Cucumber
- Free-range Beef Burger Patties
- Free-range Beef Burger Patty
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese
- Portobello Mushrooms
- Red Wine Vinegar
- Salad Leaves
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
SOME PREP
In a bowl, add a drizzle of oil, the grated garlic, the chopped oregano, and seasoning. Mix to combine.
COOL CUCUMBERS
In a small bowl, add the vinegar, a splash of cold water and the cucumber slices. Set aside to pickle until serving.
MUSHIE BUNS
When the roast has 15-20 minutes remaining, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom ‘buns’ for 4-5 minutes per side until browned and cooked through. In the final 1-2 minutes, baste the mushrooms with the oregano & garlic oil. Remove from the pan on completion.
PERFECTO PATTIES
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the beef patty for 3-4 minutes per side until browned and cooked to your preference. Remove from the pan, place on a roasting tray and sprinkle over the grated cheese. Pop in the oven and roast for 2-3 minutes until the cheese is melted.
BUILD THE BURGER
Place one mushroom ‘bun’ down on the plate and lay over the shredded leaves. Place the cheesy burger patty on top and smear over the mustard. Pile up some of the pickled cucumber and close up the burger with the other mushroom ‘bun’. Serve the remaining pickled cucumber and shredded leaves alongside the roasted butternut half-moons. Enjoy, Chef!
Butternut - 250g
Garlic Clove - 1
Fresh Oregano - 4g
Red Wine Vinegar - 10ml
Cucumber - 100g
Portobello Mushrooms - 2
Free-range Beef Burger Patty - 1
Grated Mozzarella & Cheddar Cheese - 25g
Salad Leaves - 20g
Wholegrain Mustard - 10ml
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
SOME PREP
In a bowl, add a drizzle of oil, the grated garlic, the chopped oregano, and seasoning. Mix to combine.
COOL CUCUMBERS
In a small bowl, add the vinegar, a splash of cold water and the cucumber slices. Set aside to pickle until serving.
MUSHIE BUNS
When the roast has 15-20 minutes remaining, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom ‘buns’ for 4-5 minutes per side until browned and cooked through. In the final 1-2 minutes, baste the mushrooms with the oregano & garlic oil. Remove from the pan on completion.
PERFECTO PATTIES
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the beef patties for 3-4 minutes per side until browned and cooked to your preference. Remove from the pan, place on a roasting tray and sprinkle over the grated cheese. Pop in the oven and roast for 2-3 minutes until the cheese is melted.
BUILD THE BURGER
Place one mushroom ‘bun’ down on the plate and lay over the shredded leaves. Place a cheesy burger patty on top and smear over the mustard. Pile up some of the pickled cucumber and close up the burger with the other mushroom ‘bun’. Serve the remaining pickled cucumber and shredded leaves alongside the roasted butternut half-moons. Enjoy, Chef!
Butternut - 500g
Garlic Clove - 1
Fresh Oregano - 8g
Red Wine Vinegar - 20ml
Cucumber - 200g
Portobello Mushrooms - 4
Free-range Beef Burger Patties - 2
Grated Mozzarella & Cheddar Cheese - 50g
Salad Leaves - 40g
Wholegrain Mustard - 20ml
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
SOME PREP
In a bowl, add a drizzle of oil, the grated garlic, the chopped oregano, and seasoning. Mix to combine.
COOL CUCUMBERS
In a small bowl, add the vinegar, a splash of cold water and the cucumber slices. Set aside to pickle until serving.
MUSHIE BUNS
When the roast has 15-20 minutes remaining, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom ‘buns’ for 4-5 minutes per side until browned and cooked through. In the final 1-2 minutes, baste the mushrooms with the oregano & garlic oil. Remove from the pan on completion.
PERFECTO PATTIES
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the beef patties for 4-5 minutes per side until browned and cooked to your preference. You might have to do this step in batches. Remove from the pan, place on a roasting tray and sprinkle over the grated cheese. Pop in the oven and roast for 2-3 minutes until the cheese is melted.
BUILD THE BURGER
Place one mushroom ‘bun’ down on the plate and lay over the shredded leaves. Place a cheesy burger patty on top and smear over the mustard. Pile up some of the pickled cucumber and close up the burger with the other mushroom ‘bun’. Serve the remaining pickled cucumber and shredded leaves alongside the roasted butternut half-moons. Enjoy, Chef!
Butternut - 750g
Garlic Cloves - 2
Fresh Oregano - 12g
Red Wine Vinegar - 30ml
Cucumber - 300g
Portobello Mushrooms - 6
Free-range Beef Burger Patties - 3
Grated Mozzarella & Cheddar Cheese - 75g
Salad Leaves - 60g
Wholegrain Mustard - 30ml
BUTTERNUT BEAUTS
Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
SOME PREP
In a bowl, add a drizzle of oil, the grated garlic, the chopped oregano, and seasoning. Mix to combine.
COOL CUCUMBERS
In a small bowl, add the vinegar, a splash of cold water and the cucumber slices. Set aside to pickle until serving.
MUSHIE BUNS
When the roast has 15-20 minutes remaining, place a pan or griddle pan over medium-high heat with a drizzle of oil. When hot, fry the mushroom ‘buns’ for 4-5 minutes per side until browned and cooked through. In the final 1-2 minutes, baste the mushrooms with the oregano & garlic oil. Remove from the pan on completion.
PERFECTO PATTIES
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the beef patties for 4-5 minutes per side until browned and cooked to your preference. You might have to do this step in batches. Remove from the pan, place on a roasting tray and sprinkle over the grated cheese. Pop in the oven and roast for 2-3 minutes until the cheese is melted.
BUILD THE BURGER
Place one mushroom ‘bun’ down on the plate and lay over the shredded leaves. Place a cheesy burger patty on top and smear over the mustard. Pile up some of the pickled cucumber and close up the burger with the other mushroom ‘bun’. Serve the remaining pickled cucumber and shredded leaves alongside the roasted butternut half-moons. Enjoy, Chef!
Butternut - 1kg
Garlic Cloves - 2
Fresh Oregano - 15g
Red Wine Vinegar - 40ml
Cucumber - 400g
Portobello Mushrooms - 8
Free-range Beef Burger Patties - 4
Grated Mozzarella & Cheddar Cheese - 100g
Salad Leaves - 80g
Wholegrain Mustard - 40ml
Woolies Products in this dish
