Name: Parasol Mushroom Burger with Lingonberry Horseradish Mayo
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: European cuisine
Ingredients: 4 burger buns (e.g. brioche); 600–700 g ground beef (4 patties of 150–170 g); 4 young parasol mushroom caps (about the size of the buns); 4 slices mountain cheese (Bergkäse); 2 handfuls rocket (arugula); 2 red onions; 2 tbsp balsamic vinegar; 1–2 tbsp honey; 150 g mayonnaise; 2 tbsp lingonberries (from a jar); 1–2 tsp horseradish (freshly grated or from a jar); 1–2 tsp lemon juice; 2 eggs; 50 g flour; 100 g breadcrumbs; Clarified butter or oil for frying; Butter for the onions and buns; Salt, pepper

Ingredients

For 4 servings

4 burger buns (e.g. brioche)

600–700 g ground beef (4 patties of 150–170 g)

4 young parasol mushroom caps (about the size of the buns)

4 slices mountain cheese (Bergkäse)

2 handfuls rocket (arugula)

2 red onions

2 tbsp balsamic vinegar

1–2 tbsp honey

150 g mayonnaise

2 tbsp lingonberries (from a jar)

1–2 tsp horseradish (freshly grated or from a jar)

1–2 tsp lemon juice

2 eggs

50 g flour

100 g breadcrumbs

Clarified butter or oil for frying

Butter for the onions and buns

Salt, pepper

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Instructions

Mayo

Stir the mayonnaise with the lingonberries, horseradish and lemon juice and season with salt. Chill – it should taste fruity with a slight heat.
Onions

Slice the red onions into rings and sweat them in a little butter over medium heat for 8–10 minutes until soft. Add the balsamic vinegar and honey and reduce until the onions are dark and glossy. Season lightly with salt.
Bread the parasols

Twist out the stems and discard them, then clean the caps. Coat them in flour, beaten egg and breadcrumbs. Fry in plenty of clarified butter over medium heat for at least 15 minutes in total, turning several times, until both sides are golden brown and the mushroom is cooked through. Drain on kitchen paper and salt. Keep warm.
Patties

Shape the beef into four flat patties, slightly larger than the buns. Season with salt and pepper and fry in a hot pan for 2–3 minutes per side. After turning, lay the cheese on top and let it melt.
Assembly

Halve the buns and toast the cut sides in butter until golden. Spread the bottom bun with mayo, add rocket, then the patty with cheese, the balsamic onions and finally the breaded parasol. Spread the top bun with mayo as well and close the burger. Serve straight away, ideally with fries.

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Parasol Mushroom Burger with Lingonberry Horseradish Mayo

Instructions

Mayo

Onions

Bread the parasols

Patties

Assembly

Nutrition per serving

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