Angus Beef & Mushroom Burger
It all starts with the beef, of course. New Zealand Angus Beef is the star of our Angus Beef & Mushroom Burger. It's juicy and flavourful and complements umami-rich mushrooms. A pinch of rosemary emulsified into the mayo adds an extra kick of earthiness. Carried alongside smoky roasted capsicum and peppery rocket: Ultimate flavour.
Ingredients
- Angel Bay Angus Beef Patties
- Seeded Brioche Burger Buns
- Swiss Cheese Slices
- Baby Rocket
- Swiss Brown Mushrooms, sliced
- Roasted Red Peppers, sliced
- Butter
- Good-Quality Mayonnaise
- ROSEMARY & GARLIC OIL
- 2 Tbsp Olive Oil
- Garlic Clove, crushed
- 1 Tsp Rosemary, finely chopped
- CARAMALISED ONIONS
- 2 Onions, thinly sliced
- 1 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
Method
Cook the Angel Bay Angus Beef Patties according to the packet instructions.
Heat a pan with oil, add garlic and Rosemary, cook until fragrant. Leave to cool.
Add butter to pan, melt. Add onion, vinegar and sugar. Cook until caramalised (10-15 minutes). Season.
Cook mushrooms with remaining butter until tender. Add capsicum to one side of the pan to warm. Season.
Stir mayonnaise into the rosemary olive oil mixture.
Split the buns, top with 2 cheese slices and lightly toast under the grill until melted.
Build with onions, red peppers, beef patty, mushrooms, rocket and (more) cheese.
Spread the top halves of the buns with rosemary mayonnaise to sandwich together. Tips! Call your leftover mayo ‘Rosemary & Garlic Infused’ and make use of leftovers as a dipping sauce for fries!