Post

Aug 30, 2016

Ingredients:

8 large, Portobello mushrooms – insides scooped out

FOR THE PATTIES:

400g Lean, ground meat of your choice (can be ostrich)

1 large onion, diced very finely (grated)

2 Tablespoons of rosemary/thyme/parsley/herbs of your choice

1 garlic clove, finely minced

Season with salt and pepper to taste

(Wax paper and foil if making them in advance)

TOPPING SUGGESTIONS:

1 Avocado, thinly sliced

1 Large tomato, thinly sliced

Lettuce, split into chunky leaves

METHOD

Patties:

1.Place the mince in a mixing bowl, add the garlic, onion, salt, pepper and herbs of your choice 

2. Wet your hands with cold water before handling the spiced mince, and gently shape the patty. Patties should be even, and should not be too thick or too thin  

3. If making in advance, place the patties between two pieces of wax paper, and cover with foil. Freeze individually. This helps the patties to stay together. (Optional, allows patties to stick together better)

4. Once ready to eat, heat up a little bit of oil in the pan, and cook the patties on the stove until cooked through

Mushroom outers

1. Mould out the Portobello mushrooms (stems and flesh), and place on an oven-proof dish

2. Sprinkle some olive oil over the top, and cook at 160 degrees for 10 minutes, or until soft

3. Just before removing the mushrooms, add sliced avocado and tomato

4. Remove from the oven, and place the patties inbetween two mushrooms, with any additional toppings of your choice.