As a kid, I used to love coming home after a long surf and seeing my mum, Joy, making burger patties. Not a lot has changed since then. I still love going for long surfs and still feel starving afterwards. This recipe is basically the same as the one I grew up eating, but uses grilled mushrooms instead of a bread bun.
Preheat the oven to 220°C. Line a baking tray with baking paper.
De-stem the mushrooms and place them stem-side down on the tray. Drizzle on 1 tablespoon of the coconut oil or other fat, season with
salt and pepper and bake in the oven for 10–15 minutes, or until the mushrooms are tender. Place the mushrooms on paper towel to remove excess moisture. Allow to cool. Place all the patty ingredients in a large bowl and mix well. Shape into four patties.
Heat a barbecue hotplate to medium–high. Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and onion for 5 minutes. Stir the onion occasionally so that it doesn’t burn. Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised. Remove from the barbecue and keep warm. Add the remaining tablespoon of coconut oil or other fat and cook the eggs to your liking. Season with salt and pepper. Place the patties, mushrooms, onion, eggs and bacon(if using) on
a serving platter in the centre of the table. Place the tomato, gherkins, carrot, beetroot, lettuce, tomato ketchup, mustard and chipotle aioli in bowls and let everyone build their own burger.