Skip to content

"My Academy is my home, my heart and my life" - Jean-Christophe Novelli

Contact Us  -  01582 454070

Beef, Garlic, Cheese & Mushroom Burgers - Serves 4

Beef, Garlic, Cheese & Mushroom Burgers

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

Jean-Christophe Novelli A tip from


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.


  • 1 x 500 gm Lean beef mince
  • 1 medium onion— chopped
  • 60 g reduced fat cheddar cheese diced
  • 1 tspn English mustard
  • 1 Tblspn Worcester sauce
  • 2 Cloves garlic - chopped
  • Sea salt and cracked black pepper

Combine all of the above ingredients in a bowl, knead well and divide into even sized burgers. Chill in till ready to use.

  • 4 beef tomatoes cut into 4 slices
  • 1 Small bread baton - rolled flat with a rolling pin and cut into 4
  • 4 tblspn Flora buttery melted
  • 8 Large Portobello of flat cap mushrooms
  • Cumin seeds
  • Balsamic glaze
  • 2 cloves garlic
  • Fresh Thyme