Makes: 4
Ingredients
For the crispy onion:
- 1 small onion
- 40g breadcrumbs
- 300g grapeseed oil
For the mushrooms:
- 10g unsalted butter
- 100g white button mushrooms, sliced
- Salt
To finish:
- 2 packs Heston from Waitrose
- 2 Lamb & Cucumber Burgers*
- Tomato ketchup
- 4 wholemeal buns, slightly toasted
- 1 head little gem lettuce, leaves washed
- 1 tomato sliced
Method
1. For the onions: peel and slice the onion and toss it during a bowl with the breadcrumbs, until completely coated. Pour the oil into a medium-size pan over high heat and permit to return to 180ºC. Sprinkle the coated onions within the oil and fry for a couple of seconds until golden brown. Using a slotted spoon, remove the onions from the oil and place on a tray lined with kitchen paper to empty any excess oil.
2. For the mushrooms: melt the butter during a frypan over medium heat until it starts bubbling. Add mushrooms, a pinch of salt and cook for approximately 3-4 minutes. Remove from the heat and check the seasoning. Set aside, ready for the burger.
3. Cook the lamb burgers consistent with pack instructions. To finish: place some catsup sauce on rock bottom half the burger bun. Place the lamb burger on top. Add some of the little gem lettuce leaves, tomato slices, mushrooms, sliced onions and a little more of the sauce. Sprinkle the crispy onions on top before placing the top half of the bun on top.
