Beef, Garlic, Cheese & Mushroom Burgers - Serves 4
Steaming the burger is far more healthy as it releases some fat from the meat rather than enclosing it in the meat, plus the steam will produce a far juicier burger. Adding the cheese into the burger gives you a fondue of cheese from start to finish
A tip fromJean-Christophe
Method
1. Cook the tomatoes in a very hot pan with a little Flora, seasoning with salt, pepper and garlic. Turning once and finishing with a little balsamic glaze to sweeten.
2. Remove from the pan and leave to one side.
3. For the mushroom trim the underneath so as they have a flat base.
4. Season with salt pepper and melted flora. Cook these in a hot dry pan flat side down to start with adding a little cumin seed if required. Turn them over and cook on the other side but add a splash of water and cover with a lid, this will steam cook them quickly and retain their flavour and texture.
5. Keep warm.
6. To cook the burgers, steam them for about 6-8 minutes turning a couple of times until cooked through. This can be checked by the insertion of a fork into the middle of the burger, if the juices run clear then it should be cooked.
7. Toast the flattened slices of bread in a hot dry pan or toaster.
8. Place one piece of the mushroom on to this and add burger, top with 2 slices of tomato and any juices. Finish with the second piece of mushroom and serve.