- 350g beef mince
- 150g Button Mushrooms, chopped
- 2 tbsp chopped tarragon
- 2 tsp Dijon mustard
- 1 egg, lightly whisked
- 100g aged cheddar cheese, sliced
- 4 (100g) rindless bacon rashers
- 4 Portabella Mushrooms
- 4 (80g) burger rolls
- 4 iceberg lettuce leaves, torn
- 2 vine ripened tomatoes, sliced
- 1/4 cup whole egg mayonnaise
- 1/4 cup tomato chutney
| - Place mince, mushrooms, tarragon, mustard and egg in the bowl of a food processor and blend until combined. Remove from the bowl, season with salt and pepper and form into 4 patties
- Pre-heat an oiled char-grill pan or BBQ over medium high heat. Cook burger patty for 3-4 minutes, turn and top with sliced cheese. Cook for a further 3-4 minutes or until cheese is melted and patty is cooked to your liking. Set aside to keep warm
- Cook bacon for 2-3 minutes each side or until golden and crisp, set aside to keep warm
- Add mushrooms to pan or BBQ, turning until mushrooms are grilled on both sides and warmed through. Remove from the heat
- Spread base of mushrooms with mayonnaise, top with iceberg lettuce, tomato, beef patty, bacon and drizzle with tomato chutney to serve
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