Spanish Paprika Beef Burger in a Mushroom Sandwich, Topped with Chorizo and Mediterranean Vegetables, Emmental Cheese and Paprika Garlic Mayo

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Difficulty
easy
Serves
4 people
Meal course
Dinner
Posted by
Posted on
1 .
For the burgers
500 grams
Lean beef steak mince
1 medium
Slice of bread - lightly toasted and whizzed into breadcrumbs
1 tsp
Oregano
1 tsp
Dried basil
1 tsp
Smoked paprika
1 tbsp
Tomato Puree
1 medium
Egg - Beaten
2 .
For the veg
1 medium
Red pepper - deseeded and finely chopped
1/2 medium
Courgette - finely chopped
50 grams
chorizo - finely chopped
5 whole
Sundried tomatoes - finely chopped
1 pinch
Oregano
1/2 medium
Red onion - peeled and roughly chopped
1 Splash
Olive oil
1 Twist
Salt and pepper
3 .
For the mayo
1 tbsp
Light mayonnaise
1/2 whole
Lime - Juice
1/4 tsp
Smoked paprika
1/2 tsp
Mustard powder
4 .
To serve
8 large
Portobello mushrooms
1 whole
Baby Gem Lettuce
4 Slices
Emmental cheese - grated
Spanish Paprika Beef Burger in a Mushroom Sandwich, Topped with Chorizo and Mediterranean Vegetables, Emmental Cheese and Paprika Garlic Mayo

This recipe isn’t just for summer…. you can always fry or grill the burger and mushroom and roast your veg/chorizo topping.

It is great enjoyed with some yummy corn on the cob, homemade coleslaw or if you’re feeling a little naughty…. some sweet potato chilli wedges!

  1. Before you make you burgers, remove the stalks from your mushrooms and finely grate them. Add these to a bowl, along with all your other burger ingredients and get your hands in to squish the mixture together until well combined. Divide the mixture into 4 and then shape into flat balls. Place on a plate, cover with cling film and chill for at least half an hour to firm up.
  2. In the meantime, lay out two sheets of foil into a cross and place all ingredients in the middle. Mix it up and then wrap up the foil so the mixture is completely covered and well-sealed.
  3. Mix all your ingredients together for your mayonnaise and set aside until ready to serve
  4. Heat your bbq and once the right temperature place your foiled veg on and cook for half an hour, turning every so often to give them an even cook.
  5. Cook your burgers to your liking (mine took about 10 minutes, flipping about 4 times), and your mushrooms should take 2-3 minutes on each side.
  6. Once it’s all cooked, sandwich each burger between two mushrooms, topped with the cheese, lettuce, mayo and chorizo mix. Serve with heaps of salad, corn on the cob and coleslaw and enjoy! (hit the links if you want a really tasty recipe to make to make your own.)

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