Australian Beef Burger With Mushroom Gravy
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped finely
- 500g minced beef
- ½ cup breadcrumbs
- 1 egg, beaten
- 2 tbsp tomato ketchup
- ½ tsp Worcestershire sauce
- 3 tsp dijon mustard
- 2 beef bouillon cubes
- 2 tbsp unsalted butter
- 5oz/150g mushrooms, sliced
- 1 small onion, chopped finely
- 3 tbsp plain flour
- 3 cups beef stock (or 2 beef bouillon dissolved in 3 cups of hot water)
- 1 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper
- Heat the olive oil in a large frying pan over medium high heat.
- Add onion and garlic and cook for a couple of minutes or until onions are soft and translucent. Remove from the heat.
- Using a large mixing bowl add together the minced beef, the cooked onions, breadcrumbs, egg, tomato ketchup, mustard and Worcestershire sauce. Mix by using your hands. Then season by crumbling the beef bouillon over the meat. Mix a little bit more.
- Divide into 6 parts and pat and shape into patties or burgers.
- Fry the patties using a large pan over fairly high heat and cook until golden brown on both sides. Remove the burger from the pan and set aside.
- Using the same pan, add a bit more oil but turn the heat down to medium.
- Add the butter and once melted add the flour.
- Quickly stir in the beef stock, Dijon Mustard and Worcestershire Sauce.
- Whisk until there are no more lumps.
- Stir in the mushroom.
- Return the burger steaks back into the pan and simmer for 7-10 minutes. Add more water if the gravy had thicken too much.
- Finally adjust the seasoning by adding salt (if required) and freshly ground black pepper.
Enjoy with steamed or boiled new potatoes and salad.