Mushrooms are not technically a vegetable, they are actually a fungi. They are also a great source of nutrients and add flavour to any dish. This recipe is a goodie for the kids as there are plenty of vegetables in these delicious and juicy patties, and it makes a ‘fast food’ into a good wholesome dinner. Raeward Fresh has all the ingredients you need to make this weeks meal inspiration.
Mushroom and Coriander Burgers
Serves | 4 |
Prep time | 15 minutes |
Cook time | 20 minutes |
Total time | 35 minutes |
Ingredients
- 1/2 onion
- 4 cloves garlic
- 1 Medium zucchini (grated)
- 1 Medium carrot (grated)
- 6 Large button mushrooms (finely diced)
- 400g premium mince
- 1/4 cup coriander (chopped)
- 1/3 cup rolled oats (as needed)
- salt and pepper to taste
Note
Accompaniment Suggestions: wholegrain rolls, lettuce, tomato, avocado, dijon mustard, edam cheese.
Directions
1. | Finely dice the onion and fry in a small amount of oil in a medium sized frying pan until translucent. |
2. | Crush and mince the garlic and cook through for a further minute. |
3. | Add the grated zucchini and carrot. Cook for 2-3 minutes then add the mushrooms and heat for a further 5 minutes until the mushrooms have softened. |
4. | Place mince in a separate bowl, and mix in the onion and mushroom mixture. |
5. | Add the rolled oats and coriander and mix well, checking patty consistency (add more rolled oats if mixture is too wet). Season with salt and pepper. |
6. | Roll the mixture into eight equal sized patty shapes, squeezing out any excess juice. |
7. | Heat a non-stick frying pan with a little oil and cook the patties for 2 minutes each side over a medium heat. |
8. | Serve the patties in a grainy bun, with any of the burger filling suggestions. |