• 1 x 250 g pack Waitrose Crimini Mushrooms sliced
• 15 ml Waitrose Extra virgin olive oil (1tbsp)
• salt and freshly grnd black pepper
• 4 x Aberdeen Angus Beefburgers
• 1 x 125 g pack St. Agur Cheese cut into 4 even slices
• 4 x Waitrose Sliced Burger Buns
• 4 x rashers Waitrose Smoked Drycure Bacon grilled and minced
• 60 ml Waitrose Soured Cream (4tbsp)

Directions

1. Saute/fry the mushrooms in the oil for 10 min till soft. Season with salt and plenty of black pepper.
2. Cook the beefburgers under a preheated grill for approximately 7 min each side till thoroughly cooked, the juices run clear and there is no pink meat.
3. Place a slice of cheese on each beefburger and heat under the grill.
4. Lightly toast the burger buns. Place the beefburgers on the bottom half of the buns, top with the warm mushrooms, bacon and soured cream.
5. Cover with the top of the buns and serve with jacket potatoes or possibly potato wedges and a dressed rocket and vine tomato salad.
6. Variation:For a spicy barbecued beefburger, mix 20ml (4tsp) Waitrose Crushed Sundried Tomatoes with 90ml (6tbsp) Waitrose Mayonnaise and a few drops of Nandos Peri Peri Sauce to taste. Sprinkle a little Cajun seasoning on both sides of four Aberdeen Angus Beefburgers and barbecue them over medium coals till thoroughly cooked, the juices run clear and there is no pink meat. Place the beefburgers into lightly toasted burger buns, top with the flavoured mayonnaise and a little finely sliced red chilli pepper. Serve with Pace Thick and Chunky Salsa, barbecued vegetable kebabs and new potatoes.
7. NOTES : You can create an American style beefburger by following this recipe that uses Aberdeen Angus Beefburgers. Our Aberdeen Angus Beef is from cattle that are reared on selected farms using the highest standards of animal husbandry.