Burger: 400g beef mince, 1/2 white onion, 2 portobello mushrooms, butter
Frosting: 1 avocado, 4 Maris Piper potatoes, 50g cheddar, black pepper, pancetta
This is possibly one of the weirdest of my creations, but I'm actually really proud of the way it has worked out! Cupcakes persist in being ridiculously hot in popular culture and ever more elaborate flavour combinations and decorations come flooding in. But what about people who don't like cake, or can't have sugar? Why should they suffer? Enter... the Cupcake Burger.
I have done a series of different "frostings" - this fabulous coloured and fabulous tasting avocado mash is exquisite. If you'd rather try a different burger, including one of my vegetarian or vegan options... check out these ideas.
1) First make the avocado mash, then finely dice the onion and mushroom and fry off in a very little butter until the juice from the mushrooms has evaporated.
2) Pour away the juices from the mushroom and add the mixture to a blender along with the beef mince. Pulse to combine and then separate into rough patties.
3) Press firmly into the cupcake tins, remembering the burgers will shrink a little when cooked, so be generous and pack it in tight. Bake in the oven for 15 minutes at 200 degrees.
4) Spoon the mash into a piping bag and top the burgers with a swirl of "frosting" just like a cupcake! I topped this with crispy fried pancetta for decoration.