100 g dry breadcrumbs
10 champignon mushrooms
1 kilo ground beef, lean
1 egg, medium
2 tablespoon(s) parsley, finely chopped
2 teaspoon(s) paprika, hot
2 teaspoon(s) worcestershire sauce
1 tablespoon(s) olive oil
100 g mozzarella, light grated


1.Preheat oven to 200* C (390* F) Fan.
2.In a food processor, beat the breadcrumbs and half of the mushrooms, until you create a mixture that resembles wet sand.
3.Transfer to a large bowl.
4.Add the ground meat, egg, parsley, paprika and worcestershire sauce.
5.Mix thoroughly with your hands, until all of the ingredients are completely combined.
6.Thinly slice the remaining mushrooms.
7.Place a pan over medium heat, add the olive oil and let it get hot.
8.Add the mushrooms and sauté for 3-4 minutes, until they soften.
9.Transfer to a separate bowl and season with salt.
10.Cut the cheese into 2x2 cm cubes and add them to the bowl with the mushrooms.
11.Mix well and divide the mushroom mixture into 6 portions.
12.Pick up 1/6 of the ground meat mixture and knead it around a portion of the mushroom filling with your hands. You want the filling to be in the center of the burger so that it doesn’t show on the exterior.
13.Repeat the same process until you have made 6 stuffed burgers.
14.Transfer to a 30x20 cm baking pan lined with parchment paper, leaving space between them.
15.Bake for 15 minutes.
16.In a bowl, combine the rocket leaves, red cabbage, cherry tomatoes, olive oil and lemon juice.
17.Serve with stuffed burgers.

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