• 2 tablespoons olive oil
  • Salt, pepper
  • 500g swiss brown (cremini) mushrooms
  • 500g beef mince
  • 1 small onion, finely chopped
    2 teaspoons Worcestershire sauce
  • 1 egg, whisked
  • ½ cup breadcrumbs (you can also leave out for gluten-free)
  • 1 teaspoon of sea salt



  1. Preheat oven to 200 degrees celsius. Toss the mushrooms with olive oil and salt, pepper. Line a large baking tray with baking paper. Spread the mushrooms over the tray. Cook for 20 minutes, then cool. Keep the lined baking tray for cooking the patties.
  2. Add the cooled mushroom to the bowl of a food processor and process to form a smooth paste.
  3. In a large bowl, combine the beef, mushroom, onion, sauce, egg, breadcrumbs, and salt. Form into 6 large, or 8 smaller burger patties. Let rest for 20 minutes.
  4. Increase the oven temperature to 215 degrees. Heat a large frypan over medium heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer them to a prepared baking tray as you go. When all patties have been cooked, place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.