Healthy Asian-spiced Burgers - Less Meat More Veg
Serves 4
Produce from Jacob’s Ladder Farms & Perry Court Farm.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 250g mushrooms (any variety is fine but Portobello works a treat), roughly chopped
  2. 250g beef mince
  3. 6 spring onions or ½ large onion, finely chopped
  4. 2 garlic cloves, finely chopped
  5. A thumb of fresh ginger, peeled and grated
  6. A good pinch of fresh chilli or chilli powder, to taste
  7. 2 tbsp soy sauce
  8. A large handful of finely chopped parsley, coriander and/or chives
  9. 3 tbsp sesame seeds, toasted (optional)
  10. A splash of olive oil
  11. 8 large lettuce, pak choi or cabbage leaves, or some nice bread (to serve)
  1. Put the chopped mushrooms in a food-processor and pulse until they reach a mince-like consistency.
  2. Tip them into a bowl with the beef or buffalo mince, spring onions, garlic, ginger, chilli, soy sauce, fresh herbs and sesame seeds. Mix well and form into four patties.
  3. Pop them into the fridge to firm up for at least 10 minutes, or up to 3 hours.
  4. Cook the burgers until golden and cooked through, about 5–7 minutes on each side.
  5. Serve each burger wrapped in pak choi, cabbage or lettuce leaves, or in a nice burger bap.
Cheaty Sourdough Baps
  1. Make your own by cutting a loaf of sourdough into thick slices. Use a large round cutter to cut a hole in the centre of each slice. Brush with olive oil and toast in a frying pan or on the grill. Use the holey bread to make Bakers Eggs (see the recipe section on
Crystal Palace Food Market