Ingredients

Serves: 4

• 500g baby potatoes, boiled
• 4 beef burgers
• 1 large white onion, diced
• 4 cloves garlic, minced
• 10 button mushrooms, sliced
• 2 tsp dried oregano
• 2 tsp gravy granules
• 1 beef stock cube mixed with 250ml water
• 12 black peppercorns
• 15g light cream cheese
• 30ml cream
• 100g frozen peas
• Chopped parsley, for garnish
• Salt, to taste

Method

1. Sear the burgers. Heat a pan and sear the burgers on both sides until browned and cooked through.
2. Add onions and garlic: Add the diced onion and minced garlic to the pan, stirring until softened and fragrant.
3. Prepare the sauce. Pour in the beef stock and sprinkle in the gravy granules. Add the black peppercorns and sliced mushrooms, then stir to combine.
4. Lower the heat and let everything simmer for about 15 minutes, allowing the flavours to meld.
5. Season and finish the dish. Add the dried oregano and a pinch of salt. Stir in the cream and cream cheese until the sauce is smooth and creamy.
6. Cook the peas. In a separate small pan, boil your frozen peas.
7. To serve, plate the cooked burgers with the boiled baby potatoes, the cooked peas, and spoon the creamy peppercorn sauce over the top. Garnish with chopped parsley and enjoy!