Rosemary Beef Burger on a Portobello with Cheddar, Onion Chutney, Charred Asparagus and Balsamic Tomatoes

by - February 18, 2015

Rosemary Beef Burger on a Portobello with, Cheddar, Onion Chutney, Charred Asparagus and Balsamic Tomatoes 

I made this for the night before Valentines day for The Boy, wanting to feed him MEAT and wanting to keep it carb-free for me. We had had a few 'liveners' consisting of most of a bottle of wine for me and 3 pints for him first so how it came together is beyond me but it was delicious and I like to think the nutritional content compensates (a little) for the booze :)

To Make:


250g lean beef mince
Sprig of rosemary
Bunch of asparagus
2 Fat Portobello mushrooms
Some cherry tomatoes
A few cloves of garlic
Balsamic vinegar
Butter (leave out if you want to keep it Paleo)
One egg
Salt, Pepper and Oil
Onion Chutney (shop bought - optional but adds an extra element)
Extra red onion slices for serving

Get your oven on 180 degrees 
In a bowl combine the mince, chopped rosemary, some minced garlic and the egg and squash the mix with your hands into patties. Fat little patties.  
In a small roasting tray, get your portobello mushrooms and drizzle them in oil and season. Use rapeseed if you have it or olive oil. Stick them in the oven.
In a separate roasting tin, place your tomatoes and garlic and drizzle in balsamic vinegar and season. Don't put them in yet as they won't take as long as the mushrooms. Wait around 10 minutes.
In a bowl, mix the asparagus with some melted butter so that they are covered.
 and char on a medium hot skillet
Fry your burgers on a medium heat in some oil or butter depending on how luxe you're feeling
Plate up when all is cooked. Mushroom then burger then cheese then chutney then top with a big ball of rocket, which adds a lovely peppery taste that goes so well with the beef and surround it all with the veg. Serve with copious amounts of red wine!!!!

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