Sarah Jayne’s Journey

As I said yesterday, Friday nights in our house lately have been low fat burger night. I am trying to invent different types of low fat burgers so we don’t go out and buy a takeaway. The last few weeks have been turkey burger so this week we decided to have an actual beef burger.

So, tonight’s low fat burger creation was Mushroom and Horseradish burgers. I blitzed the mushrooms up in a food processor to try to get them to sort of replace the breadcrumbs that people tend to put in burgers and also because they have a lot of moisture content I hoped they would also help keep the lean meat moist. I thought that the horseradish sauce might have packed a bit more of a punch but really it was a mellow back taste. So, I spread a little of the horseradish sauce on the burger bun to add a bit of that zip.

Mushroom And Horseradish Hamburgers

Ingredients:

1 lb extra lean ground beef
1 small onion, quartered
2 garlic clove
1 cup mushrooms, quartered
3 tablespoons horseradish sauce
1 beef stock cube, crumbled
1 egg white

Directions:

Put the onion, garlic and mushrooms into a food processor or chopper and blitz for about 40 seconds to a minute until everything is mixed and the mushrooms are finely chopped.

Put the ground beef into a bowl and add the mixture you just blitzed, the horseradish sauce, stock cube and the egg white.

Combine the mixture with your hands and then put into the fridge for about 30 minutes to let it firm up.

Take out of the fridge and form into four equal sized patties.

Then either fry them in a pan or do as I do and lightly brush them with very little extra virgin olive oil and grill them on a Foreman type grill. It takes about 8 minutes for them to be cooked through.

Serve.