CHARLTON’S BURGER WITH MUSHROOM SAUCE
*BURGERS*
0.462 kg lean mince (ground beef)
½ onion finely chopped
¾ red and green pepper finely chopped
A handful of parsley finely chopped
1 teaspoon garlic and ginger
6 tablespoons Worcestershire sause
1 teaspoon peri-peri
5 teaspoons chicken spice
1 teaspoon danihia powder
1 teaspoon geera powder
Salt and pepper for taste
In a bowl combine all ingredients together and mix in well with one hand till everything is nicely combined.
Now make two or four balls and press slightly down to form a patty, place on a plate and put in the fridge to rest for 30 mins before baking.
Bake patties in olive oil, place oil in pan and put stove on high, reduce heat to medium and add patties. ..cover with a lit and let it cook.
*SAUCE*
½ onion finely chopped
10 mushrooms thinly sliced
1 tablespoon extra virgin olive oil
¾ cup white or red wine
½ cup milk
1 thin slice mozzarella cheese
2 tablespoons Worcestershire sauce
1 tablespoon butter
Salt and pepper for taste
Combine onions, mushrooms and oil in a saucepan and saute till mushrooms is nice and brown.
Add salt and pepper.
Add the wine and let the it cook for 7 mins.
Add the milk, Worcestershire sauce and cheese, let it cook till thick.
Lastly add the butter and give it a final mix.
*GARNISH*
Mix green salad leaves and tomatoe
Pork sausages
Parsley
Salt and pepper
Cut roll in half, spread with some butter..
On the one side place patty, slice of mozzarella and mushroom sause sprinkle with some parsley, on the onther side place your leaves and tomato sprinkle with some salt and pepper.
Recipe and photo: Charlton Leonard Petersen
