Ingredients per serve


Beef Patty

Shiitake Bacon

  • Shiitake mushroom 500.0 g
  • Tamari 75.0 ml
  • Maple syrup 150.0 ml
  • Olive oil 50.0 ml
  • Kale leaves 10.0 x

Sumac Aioli

To Assemble

  • Heirloom tomatoes, sliced 3.0 x
  • Sumac 20.0 g
  • 10 x 12 - Grain seeded rolls

To Serve

  • Snow pea sprouts, to serve

The queen of burgers. Liven up your menu with this delicious beef and mushroom burger. Diners will love the shiitake ‘bacon’ with its sticky maple flavour, which contrasts perfectly with the crispy kale.



  1. Beef Patty

    • Place the beef mince and KNORR Tomato Powder in a large bowl, season, then mix with your hands until fully combined. Shape into ten patties, cover, and refrigerate for 30 minutes. 
    • Heat a chargrill or hot plate to medium high. Cook beef patties until well browned and cooked through. Remove and keep warm.  
  2. Shiitake Bacon

    • Thinly slice mushrooms. Mix tamari, maple syrup, and oil in a large bowl until fully combined. Add mushrooms and gently toss to coat.
    • Place the prepared mushrooms on a lined baking tray. Use two trays if needed; mushrooms will not dry and become sticky if they are crowded on a tray.
    • Bake in a preheated oven at 180 degree Celsius until sticky and crisp around the edges. Keep warm.
  3. Sumac Aioli

    • Mix sumac with HELLMANN’S Real Aioli.
  4. To Assemble

    • Deep-fry kale leaves and drain on a paper towel.
    • Split and lightly toast the rolls.
    • Spread both sides of each roll with sumac aioli. Top with crispy kale, a patty, tomato, onion, shiitake bacon, and snow pea sprouts.
  5. To Serve

    • Serve with sweet potato wedges and extra shiitake bacon.