Beef and porcini burger with truffle mayo and crispy onion rings
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Beef and porcini burger with truffle mayo and crispy onion rings
The flavour trio of beef, porcini mushrooms and truffle is a match made in heaven. Add some crispy beer battered onion rings and you’re close to burger perfection
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
839Kcal
Fat
51gr
Saturates
12gr
Carbs
52gr
Sugars
9gr
Fibre
3gr
Protein
41gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 20g dried porcini 1 mushrooms
- 1 x 500g pack Taste the Difference 12% fat beef mince
- 1 shallot, finely chopped
- 1 tbsp finely chopped 2 rosemary
- 1 tbsp olive oil, to cook
To serve
- 200g frozen Taste the Difference beer battered onion rings
- 1 tbsp truffle oil
- 100g mayonnaise
- soft butter, to spread
- 4 brioche burger buns
- handful of salad leaves
Step by step
Get ahead
The burger patties should be prepped at least 2 hours ahead of cooking and can be made up to 24 hours ahead.
- Put the dried porcini in a small bowl and cover with hot water. Leave to soak for 15 minutes until rehydrated, then drain and set aside until cool (keep or freeze the soaking liquid to use in a mushroom pasta or soup). Roughly chop the porcini.
- Place the mince in a bowl with the chopped porcini, shallot and rosemary and season the mixture well. Mix with your hands, ensuring the ingredients are well distributed through the mince, then shape into four patties. Place on a plate and cover and chill at least 2 hours.
- Remove the burgers from the fridge around 30 minutes before cooking to come to room temperature. Light the barbecue for direct heat and meanwhile preheat the oven to 220°C, fan 200°C, gas 7.
- Place the onion rings on a baking tray and bake for 15 minutes or until golden and crisp. Meanwhile, rub the burgers all over with the olive oil and place on the hot barbecue, grilling for around 4 minutes each side, or until cooked to your liking. Alternatively, cook the burgers on a griddle pan on the hob.
- Whisk the truffle oil through the mayonnaise and butter the brioche rolls. Pile a handful of leaves on the burger bases, add a burger, a dollop of truffle mayo and some of the onion rings, before topping with the bun lid. Serve immediately.
