Ham and Mushroom Burger (No Bread Bun)

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"This is from our local/state paper and presented by Vince Garreffa a renowned butcher here in Perth Western Australia and most of his recipes usually involve big cuts of meat, though yes there is still meat here in the ham, the photo of the burger looked so good and unusual definately not your usual at the best you can say is the mushrooms become the bun. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (385.5 g)
  • Calories 470.5
  • Total Fat - 24.9 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 124.6 mg
  • Sodium - 2729 mg
  • Total Carbohydrate - 10.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 0.7 g
  • Protein - 51.4 g
  • Calcium - 680.7 mg
  • Iron - 6.4 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 1.7 mg

Step 1

Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.

Step 2

Place the mushrooms cap side down in a non stick frypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE).

Step 3

Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and bunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.

Step 4

The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - you eat them with a knife and fork but the kids love to use their hands.

Tips & Variations


  • String

Related

Debbwl

This easily cuts down to serve one making it an easy and very tasty lunch. I scrapped the gills out of the mushrooms and used provolone cheese as I did not have any gruyere on hand. The fresh basil is a must as it adds a wonderful layer to this recipe. Thanks for the post, am hoping to enjoy again real soon.

review by:
(17 May 2015)