Mushroom & Nut Goat’s Cheese Burgers

This recipe can either make 2 fat burgers or 3-4 standard thickness burgers.

Recommended serving on lightly buttered rustic wholemeal baps/bread buns with mayonnaise, lettuce, shredded radish and a side of homemade sweet and spicy salsa (below).

Ingredients

4 medium mushrooms

100g plain nuts of your choice (works well with walnuts or brazil nuts)

70ml vegetable stock

1 slice medium-thick bread, crumbed

1 medium hen egg

1 medium thick slice of goat’s cheese per burger

Salt & pepper to taste

Method

1.     Preheat your oven to 200 degrees C, or gas mark 6.  Grease an oven pan approximately 20 x 20cm, and 2 – 4 (1 per burger) shallow round dishes of diameter approximately 8cm, with butter.

2.     Roughly slice the mushrooms and crush the nuts (do not use ground nuts).  Place both in a blender, pour over the stock and start to blend.  Add the egg, seasoning and the bread crumbs.  Blend until all of the ingredients are roughly blended, but still quite chunky.

3.     Place the blended mixture into the greased shallow round dishes.

4.     Heat a pan with a little butter or olive oil until the oil is hot (you want the burgers to sizzle when you put them in).

5.     Put the shallow round dishes into the frying pan, mixture side down (so the base of the dish is facing upward).  Let these fry for about 10 minutes, or until the mixture is looking moderately browned.

6.     Remove the dishes from your frying pan, loosen the mixture around the edges using a knife and then tap them out onto your greased oven dish.

7.     Place the burgers into the oven and leave for approximately 20 – 30 minutes, or until you can insert a knife into the middle and it comes out clean (i.e. with no raw mixture on). Whilst you are waiting for these to cook you can get on with making your sweet salsa.

8.     Remove from the oven, place the sliced goat’s cheese on top of the burgers and grill on a medium-high heat until the cheese is melted and starts to go brown (approximately 5 – 10 minutes, depending on your cooker).

9.     Remove from the oven pan using a fish-slice or flat spatula and serve into the baps/bread buns.

Sweet & Spicy Salsa

This recipe serves 2 people as an accompaniment to the Mushroom & Nut Burgers

Ingredients

3 medium tomatoes

1 raw fresh chilli (or more as you prefer)

4 teaspoons balsamic vinegar

1 teaspoon paprika

1 teaspoon clear, runny honey.

Fresh basil chopped finely (around 1 – 2 teaspoons)

Salt & pepper to taste

Method

1.      Chop the tomatoes and the chilli finely (including the seeds for added spice).

2.     Mix the vinegar, mustard, paprika, honey, dill, pepper and salt until they are an even consistency then mix in the tomatoes and chilli

3.     Serve. I suggest you serve it in a separate dish (either a small one per plate or a larger one for sharing) to stop the sauce running and moistening the bread of the burger.

Hint:  If you have any left, the vinegar sauce makes a great dipping sauce for the burger or as a salad dressing. 

If you enjoyed this then you might like our Thick & Creamy Barley Broth.

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