70g peppercorns (we used a mixture of pink and black)
a good grind of salt
250g button mushrooms, sliced
1 large onion, thinly sliced
1 large tomato, sliced
25g Philadelphia Lightest (you can have 110g as a healthy extra, so up to you if you bother synning such a small amount divided by four)
80g reduced fat cheddar cheese, cut into four slices (2x HeA)
4 wholemeal buns (4x HeB)
2 big handfuls of rocket (or any salad leaf you want)
top tips to make the DILF burger
a pestle and mortar for the pepper is best but if you haven’t got one or can’t be arsed you could use a grinder, or alternatively bash it with the end of a rolling pin
a good oil mister is perfect for this one – this is what we recommend
you can cook this in a frying pan, under the grill or with a fancy gadget – we used an Optigrill for oursand used the ‘Burger’ button for a perfect rare burger. A George Foreman grill will do the job too!
wholemeal rolls look really shit in a photo. We used a brioche for purely photographic purposes – if you use a brioche bun, syn them (ASDA’s are about eight syns)
to make the DILF burger you should
heat a saucepan over a high heat and spray in a little oil
add the mushrooms and onions and fry for about 5 minutes, stirring frequently
remove from the heat and set aside
use a pestle and mortar (or a grinder) to grind the peppercorns and the salt to a coarse consistency and carefully pour onto a plate
next, tip the mince into a large bowl and knead for a little bit to help mix it up and easier to shape
divide the mince into four and form into burgers (see Top Tips above)
gently press each burger in the peppercorns until well coated – don’t forget the edges! if the mince is dry, give a quick spritz with some oil to help it stick
spray a large frying pan with oil and place on a high heat or use a grill (see Top Tips above) and cook the burgers to your liking, then remove to a plate
in the same pan, chuck in the bacon and cook until done
making sure the mushrooms and onions have cooled a bit, add the philly and give a good stir
split the rolls and add a quarter of the mushroom mix to each bun
top with a burger, slice of cheese, bacon, tomato and rocket
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