250g Swiss Brown mushrooms, finely diced or pulsed in food processor
500g beef mince
Salt and freshly ground black pepper, to taste
2 tbsp (40ml) extra virgin olive oil
4 burger buns, toasted
1 cup baby rocket
1/3 cup aioli (optional)
For the pickles
2 tsp black peppercorns
2 tsp coriander seeds
2 tsp yellow mustard seeds
Pinch of dried chilli flakes (optional)
1 bay leaf
300ml cider vinegar
2 tbsp maple syrup
2 tsp coarse sea salt flakes
1. For the pickles: roast the beetroot until half tender, about 30 minutes. Cool and peel. Put the whole spices in a medium saucepan. Toast over a low heat until aromatic. Add the dried chilli flakes and the bay leaf for a minute. Add vinegar and maple syrup, bring to the boil and simmer a couple of minutes. Shave beetroot using a mandolin or slicer or finely slice (using gloves). Sprinkle with salt and pour over the hot vinegar mixture. Stir occasionally as it cools. Store in the fridge or in sterilised jars.
2. For the burger: combine the mushrooms, beef, salt and pepper in a bowl and mix very well with hands. Form into four equal patties. Add half oil to the pan and and cook burgers until cooked as desired, about 4 mins each side, adding remaining oil to cook second side.
3. To serve: build burgers on base of bun, top with rocket, blended pattie, beetroot pickles, aioli and then top of bun. Eat immediately.
Lyndey’s note: to sterilise jars: wash with lids in hot, soapy water; rinse; place in low oven on a baking tray for 10 mins or until completely dry.
Wine match: Barbera
Styling: Matt Page, Food Prep: Danny Taplin