Mushroom wellington burger

200 g Australian button mushrooms

1 tbsp vegetable oil

1 small onion

1 clove garlic

4 sprigs thyme, leaves stripped

salt and pepper, to season

300 g beef mince (around 20% fat)

1 egg

8 thin strips prosciutto

4 Martin’s potato rolls or similar (potato or brioche-style roll)

Dijon mustard, to serve

red onion, thinly sliced on a mandoline

red oak lettuce, to serve

Sauteed spinach

2 cloves garlic

25 g butter

1 bunch spinach, roughly chopped

1 bunch kale, leaves stripped and roughly chopped

Red wine ketchup

1 brown onion, peeled and roughly chopped

¼ cup red wine vinegar

2 tbsp brown sugar

1 cup red wine

2 cups tomato sauce (ketchup)

Place the mushrooms, onion and garlic in a food processor and process to a coarsely grated texture. Heat a small saucepan over medium heat and add the vegetable oil and mushroom mixture. Add the thyme leaves and fry for about 5-10 minutes until the mixture is quite dry and any moisture from the onion is reduced. Allow to cool completely, then mix with the beef mince and egg. Season well with salt and pepper, and form into 125g patties.

For the red wine ketchup combine the onion, vinegar, sugar and red wine in a small saucepan and bring to a simmer. Simmer for about 15 minutes until the mixture is reduced by about half, then blend to puree. Allow to cool, then mix with the tomato sauce.
Sautee the garlic, spinach and kale in the butter and season well with salt.

Sautee the garlic, spinach and kale in the butter and season well with salt.

Fry or grill the mushroom burgers to your liking. Toast the buns. Serve the burgers on the toasted buns with the sauteed spinach, prosciutto, red oak lettuce, red onion, mustard and red wine ketchup.

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