RECIPE

Ingredients: 500g 50/50 Meadow Mushrooms & beef mince blend 1 onion, grated 1 cups/ 75g fresh breadcrumbs 1 egg, beaten 2 tablespoons finely chopped parsley 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper

To serve:

toasted buns and a selection of toppings such as lettuce, tomato, cheese, coleslaw, pickles, sauces Method: 1. Finely chop the mushrooms (or blitz in the blender) to replicate mince, then combine with mince, onion, breadcrumbs, egg, parsley, Worcestershire sauce, salt and pepper in a bowl mixing well with your hands. 2. Form into 6 patties. 3. Heat the plate of a barbecue or some oil in a frying pan over a high heat, add the patties and cook, turning once to desired doneness, about 3 minutes each side, but this will depend on the thickness of your patty. Do not press the patty down when cooking, this squeezes out juices. 4. If you like melted cheese in your burger you can add a slice of cheddar when you have turned the patty and it will melt as you finish cooking. Top Tip: For a denser, more ‘meaty’ mouthfeel or texture, leave out the breadcrumbs and eggs from the recipe