We’ve tried our fair share of vegetarian burgers, some not quite up to scratch and yet others leaving us wanting more. After a few tweaks, we managed to get a mushroom burger that holds it’s own perfectly between that bun with maximum flavour. The perfect accompaniment was beetroot and radish to bring a match making crunch that you just wont get with lettuce. Enjoy this delicious burger on its own or with a nice side of crispy french fries. We promise that you don’t have to be vegetarian to enjoy these, try making them even if you love meat as they are fun to prepare and even better to eat!
Ingredients makes 5-6
- 6 burger buns
- 600g of fresh mushrooms (choose your favourite)
- 20g of dried mushrooms
- 1 tsp dried garlic
- 125g goats mini cheese log
- 2 sprigs of rosemary (finely chopped)
- handful of flat leaf parsley (finely chopped)
- 2 eggs (beaten)
- 100g oat flour (can use regular)
- 200g breadcrumbs
- 100g polenta/cornmeal or fine dried breadcrumbs (to coat the burgers)
- salt and pepper to taste
- 1 tsp cider vinegar
- 6 radish’s
- 150g sweet pickled beetroot
- small pinch of salt and pepper
- Add enough boiling water to slightly cover the dried mushrooms and leave to soak for half an hour.
- Chop up your fresh mushrooms and then add to a frying pan (no oil needed) to get most of the water out of the mushrooms. This should take around 10-15 minutes starting on a medium heat. Once most of the water has left the mushrooms and it is sitting in the bottom of the pan, turn it up to a high heat to dry out the pan. Make sure that you keep stirring so that the mushrooms do not burn.
- Add the dried mushrooms to the pan, along with the water as this holds a lot of flavour. Stir in the dried garlic, parsley and rosemary, then keep at a high heat continually stirring until the liquid has disappeared.
- Once the pan is dry, add the mixture to a food processor along with half of the goats cheese log. Blitz quickly and then add in the two eggs, breadcrumbs and flour. Blitz again and now they are ready to shape.
- In a flat tray, add the polenta/cornmeal (or breadcrumbs) and spread around. Grab as equal portions as you can out of the mixture using your hands, pat gently and then drop into the polenta to shape. This will dry out the edges of the burger, making it far easier to shape without sticking to your hands.
- Leave in the fridge for around half an hour to solid up. This gives you enough time to finely slice your radishes, and chop your beetroot into thin strips. Mix together with the cider vinegar and season.
- Pan fry your burgers with a little oil on a medium heat for roughly 4 minutes each side.
- Slice the rest of the goats cheese into thin slices to place on top of the burger with your beetroot and radish.