Who doesn’t love a good burger! Introducing the mighty mushroom burger, with a grilled piece of steak, egg, tomato and lettuce, we think this one is a winner. Mushrooms are high in iron, low in calories and like us they absorb vitamin D from the sun providing a good dose for you in these winter months. This recipe is basic and satisfying, one the whole family can enjoy.


  • 8 Field mushrooms
  • 4 Free range eggs
  • 1 Tomato (sliced)
  • 2 Pieces of good quality pasture fed steak (cut into four)
  • 1/4 of an iceberg lettuce shredded
  • 2 tsp of wholegrain mustard
  • 4 Potato’s quartered
  • 1/4 of a pumpkin (cut into thick strips)
  • 2 Cobs of corn cut in half
  • 8 tbsp of good quality oil (e.g. macadamia nut, avocado)
  • 1 tsp of sesame seeds


  1. Preheat the oven to 180 degrees celsius. Place the potato and pumpkin in an oven proof dish, season with salt and pepper and drizzle with a good quality oil (macadamia oil gives a nice nutty flavour), put in the over for 45 minutes
  2. Prepare the tomato and lettuce and set aside
  3. Cut the steak into four pieces (lengthways), season and lightly coat in a good quality oil (e.g. macadamia, avocado)
  4. Start cooking the steak on a grill when there is about 15 minutes left for the potato and pumpkin to cook – cook to your liking (as a guide about 2 to 3 minutes on each side will give you a nice medium-rare steak. The pieces will be thinner than a full steak so will take less time to cook)
  5. Put the corn in a saucepan and half fill with water, place on the stovetop, bring to the boil and cook for 4 to 5 minutes
  6. Fry the egg off, then cook the mushrooms in a pan until they soften (note: you don’t want to overcook the mushrooms, they should still hold their shape)
  7. Assemble you ingredients – place a field mushroom on the plate as a base, add the steak, lettuce, tomato and finally the egg, top with the another field mushroom and garnish with sesame seeds. Serve with a side of golden roasted potato and pumpkin and a cob of corn.

Serves 4.