Hamburgers with creamy mushrooms
One of the easiest and most rewarding things to make are hamburgers. The kids like them as well and you can dress them up any way you want to.
This time I’ve made hamburgers with creamy mushrooms.
You can use any kind of mushroom that’s available at the moment. If you like a side dish than I suggest adding rice or pasta. That will go nicely with the creamy sauce.
- 500 g minced meat (I always use pure beef but flavour wise half pork, half beef is better)
- app 300 g mushrooms
- app 150 g strips of smoked bacon
- 1 egg
- 1 onion
- 1 herb or vegetable stock cube
- handful of parsley
- 2 tbsp yogurt
- 150 ml cream
- 2 tbsp bread crumbs
- olive oil or butter for baking
- salt and pepper
- fried onion optional
The yogurt in the meat ensures for juicy hamburgers. The egg is a binder and the bread crumbs keep everything together by soaking up some juices.
- Clean the mushrooms by softly brushing them and remove dirty stems
- Prepare the meat: mix the minced meat with the yoghurt, bread crumbs, egg and salt and pepper and form even meat patties.
- Wrap the meat patties in a strip of bacon
- Heat up a frying pan with a tbsp of olive oil or butter and fry the mushrooms with a pinch of salt
- Fry the hamburgers in a separate pan
- As soon as the mushrooms are fried and softer add the stock cube and cream and cook until the stock cube has dissolved. If you’d like a thicker sauce add a tbsp of potato or corn starch and stir in well. Add the chopped up parsley at the last moment.
- Serve the hamburgers with the sauce