INGREDIENTS

INSTRUCTIONS

Saut the mushrooms in the oil for 10 minutes until soft. Season with
salt and plenty of black pepper.  Cook the beefburgers under a
preheated grill for approximately 7  minutes each side until thoroughly
cooked, the juices run clear and  there is no pink meat.  Place a slice
of cheese on each beefburger and melt under the grill.  Lightly toast
the burger buns. Place the beefburgers on the bottom  half of the buns,
top with the hot mushrooms, bacon and soured cream.  Cover with the top
of the buns and serve with jacket potatoes or  potato wedges and a
dressed rocket and vine tomato salad.  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
until 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.  Converted by MC_Buster.  NOTES : You can create an
American style beefburger by following this  recipe which uses Aberdeen
Angus Beefburgers. Our Aberdeen Angus Beef  is from cattle which are
reared on selected farms using the highest  standards of animal
husbandry.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 254.8mg
Potassium: 425.7mg
Carbohydrates: 5.8g
Fiber: 3g
Sugar: 1.9g
Protein: 4.7g