Mushroom Beef Burgers Recipes | Food Diaries | Zarnak Sidhwa | 20 Sep 2022 | Fast Food | Masala Tv
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- Mushrooms minced 250 gm
- Lean mutton or beef mince 500 gm
- Salt and pepper to tasteOil as required
- Spring onions, chopped 2
- Wholegrain mustard 2 tsp
- Cheese 4 slices
- Bread rolls, toasted 4
- Lettuce leaves few
- Tomatoes, sliced 2
- Onion, sliced 1
- Tomato chutney to serve
- Dill pickles, halved 2
Heat a frying pan. Cook the mushroom mince for few minutes until the pan juices evaporate and the mince is dry. Set aside to cool. Combine the beef or mutton mince, green onion and mustard in a bowl. Add the mushroom mince and stir until combined. Season with salt and pepper. Shape the mince mixture into 4 even sized patties. Refrigerate for 30 minutes. Cook patties on a pan or a greased grill for 3-4 mins each side. Top each patty with a slice of cheese. Cook, without turning, for 1-2 mins or until the cheese begins to melt and the patty is cooked through. Toast the bread rolls and put the patties in them and top with lettuce, tomato and onion. Drizzle with chutney and put the roll top. Serve immediately with pickle.
- Flour 300 gm
- Whole meal flour 120 gm
- Baking powder 1 tbsp
- Ground cinnamon 1/2 tsp
- Chilled butter, chopped 50 gm
- Brown sugar 70 gm
- Mashed bananas 3/4 cup
- Banana, thinly sliced 1
- Milk 185ml
For The Maple Glaze:
- Icing sugar 45 gm
- Maple syrup 2 tsp
Mix flour, whole meal flour, baking powder and cinnamon. Add the butter. Use your fingertips to rub the butter into the flour mixture until it resembles fine crumbs. Stir in the sugar. Make a well in the centre. Add the mashed banana and 2/3 cup milk. Use a flat-bladed knife in a cutting motion to mix until the dough just comes together. Turn the dough onto a lightly floured surface. Knead gently until dough just comes together. Press dough to form a 3cm-thick round. Use a round pastry cutter dipped in flour to cut out 12 rounds from the dough. Arrange rounds just touching over the base of the prepared pan. Brush the tops of the dough rounds with the remaining milk. Top each with a slice of extra banana. Bake at 180 degrees C for 20 minutes or until the scones are light golden and sound hollow when tapped on top. To make the maple glaze, place both the ingredients in a small bowl with 1 teaspoon water. Stir until smooth. Drizzle the maple glaze over the scones and serve split with soft cheese spread in.