Homemade Burgers with Mushrooms
·Prepare the mushrooms
Slice the mushrooms. Melt the butter in a large pan and add the mushrooms. Season with salt, pepper and fresh thyme. Fry over medium heat.
Add a splash of water
If the mushrooms start to catch, add a little water — but really just a splash, so they don't end up swimming in it.
Prepare the veal
Lightly flatten the veal slices with a meat mallet. Season with salt and pepper on both sides. Grill or fry in a pan.
Mix the dip
A great base is mayonnaise and crème fraîche in a 1:1 ratio. Season the mixture with a pinch of salt and chilli. Stir in some chopped fresh parsley.
Dress the lettuce
Put the small lettuce leaves in a bowl. Season with olive oil, a pinch of salt and a pinch of pepper. Toss to combine.
Stir cream into the mushrooms
Pour the cream into the softened mushrooms, stir and turn up the heat. There should be almost no liquid left in the pan.
Serving
Toast the cut sides of the buns in a pan or on the grill. Spread the dip on the bottom half of the bun, then add the meat, lettuce and mushrooms on top. If you like, add a slice of Gouda too. Cover with the top half of the bun, and you can secure it with a long skewer if needed.
