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Ingredients


100g breadcrumbs
1 large onion
300g mushrooms (closed cup)
2 cloves garlic (optional)
1 tsp tabasco
1 tsp fish sauce (optional)
2 tsp Worcestershire sauce
30g rice
75g instant mashed potato
Vegetable oil
1 tsp (maybe more) black onion seed
1 tsp mild chilli powder
1 tsp sage
1 tsp thyme
2 beef stock cubes (hence not entirely vegetarian)
Salt and pepper to taste

Method

  1. Cook the rice, drain and set aside.
  2. Finely chop the onion, and fry in vegetable oil until lightly browned.
  3. Add the mushrooms.
  4. Dissolve the beef stock cubes in 200ml boiling water, add to the onions and mushrooms, and cook for a further 10 mins.
  5. Add the garlic (crushed), tabasco, fish sauce and rice, place in foodprocessor and blend lightly -- the object is to finely chop all the ingredients, not to reduce everything to a paste.
  6. Add breadcrumbs and instant mashed potato, mix thoroughly.
  7. Cool for 30 mins.
  8. Form into burgers, which can then be grilled, baked or (preferably) fried.  Be careful when turning to avoid disturbing the brown crust.

Post mortem

Forgot to add the garlic and fish sauce (which is why they're listed as 'optional').  That said, this recipe made very convincing burgers, especially when served in buns  with mayonnaise, lettuce and cheese.  In terms of taste we suspect that an unsuspecting subject would not realise they weren't eating 'proper' beefburgers.  However texture leaves a little to be desired -- they were very soft.  For future attempts we will try adding more rice, and finding out what precisely rusk is.