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Cooking
Homemade Mushroom Burgers
· 4 servings
Prepare the mushrooms
Slice the mushrooms. Melt 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 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, then 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, then toss to combine.
Add cream to the mushrooms
Once the mushrooms are soft, pour in the cream, stir, and turn up the heat. There should be almost no liquid left in the pan.
Serving
Slice the buns in half and toast the cut sides in a pan or on the grill. Spread the dip on the bottom half, then add the meat, lettuce, and top with the mushrooms. If you like, add a slice of gouda too. Cap with the top half of the bun, and secure with a long skewer if needed.