Ingredients
- 500 g lean beef mince
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 2–3 tablespoons finely chopped fresh parsley
- 2 tablespoons red wine
- 1 teaspoon soft brown sugar
- 1 small onion, grated
- 2–3 tablespoons oil
- 45 g butter
- 1–2 cloves garlic, crushed
- 250 g small button mushrooms, thinly sliced
- ¼ cup sour cream or 2–3 tablespoons cream
- 2–3 teaspoons marsala
- 4 poppy seed rolls
- chopped fresh basil or parsley, extra
Method
1. Combine mince, salt, pepper, parsley, wine, sugar and onion in medium bowl. Mix with hands until well combined. Divide mixture into 4 portions and shape into patties.
2. Heat oil in large frying pan. Add patties, cook over medium heat 3–4 minutes each side or until brown and cooked through. Remove from pan; keep warm. Add butter, garlic and mushrooms to pan. Cook over medium heat until mushrooms are tender and brown. Stir in cream and marsala, cook 2–3 more minutes or until liquid has reduced slightly.
3. Cut rolls in half horizontally and lightly toast cut sides. Butter cut sides if desired. On each base, place a meat patty and spoon mushroom mixture over the top. Sprinkle with extra chopped parsley or basil and finish with the top half of the roll. May be served with French fries and garnished with herbs.
