What You Will Need:
500g lean Steak Mince
1 red onion – peel and chop finely
50g mature cheddar – great coarsely
2 tbsp parsley – chop finely
1 egg – beat
4 sesame seed buns
150g mushrooms – cut into thin slices
4 sprigs fresh thyme – strip leaves and chop
150ml thick cream
1 tsp wholegrain mustard
200g seasonal salad leaves
2 tbsp pine nuts
50g parmesan cheese – shave with potato peeler
2 tbsp balsamic vinegar
6 tbsp olive oil (for vinaigrette and frying)
1. Put a pan on medium to high heat. Add the pine nuts to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.
2. Tip the burger ingredients into a large mixing bowl: steak mince, onion, cheddar cheese, Worcestershire sauce, parsley, egg, salt and pepper. Mix until well combined (you can use your hands). Shape into burger patties. Heat a few glugs of olive oil in a large frying pan on medium to high heat. When the oil is hot, gently lay the burger patties in the pan and fry for about 6-8 minutes on each side until golden. Drain on paper towels and keep warm.
3. Fry the mushrooms and thyme for 2 minutes in the burger pan on medium to high heat. Turn down the heat and stir in the cream and wholegrain mustard – let it simmer gently for a minute.
4. To make the vinaigrette for the salad put balsamic vinegar, olive oil, salt and pepper in a shaker (or any other container with a lid) and shake well. Toss the salad leaves (keep a few leaves aside for the burger bun) in a salad bowl with the vinaigrette and Parmesan shavings. Scatter toasted pine nuts on top.
5. Cut the sesame buns in half and toast lightly on the side without seeds.
6. To serve: Place a few salad leaves on the bottom half of the burger bun. Top with a burger patty, lashings of mushroom sauce and the top half of the bun. Add a serving of salad on the side.
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