Sheffield Cooks: Marvellous mushroom burger with all the trimmings

Mushroom burger with kale guacamole and pickled veg.
Mushroom burger with kale guacamole and pickled veg.

This delicious mushroom burger with kale guacamole and pickled veg makes a great vegetarian alternative to liven up your mid-week meals.

This recipe features in the Sheffield Cookbook: Second Helpings.

INGREDIENTS

FOR THE PATTIES

1 tbsp chia seeds

800g button mushrooms, roughly chopped

1 bulb garlic, roughly chopped 2 tbsp each cumin, soy sauce and Henderson’s Relish

400g chestnut mushrooms, diced

60g oats

70g plain flour

3 tbsp salt, 1 tsp pepper

Rapeseed oil, for cooking

For the pickled veg

2 carrots, peeled and halved

3-4 cooked beetroots

250ml cider vinegar

500ml water

75g maple syrup

50ml table salt

5ml mustard seeds, 5g peppercorns

For the kale guacamole

50g kale

3 ripe avocados,

1 red onion, 1 red banana chilli and 1 plum tomato all chopped

Coriander leaves, chopped

2 tbsp sea salt, 1 lime juice

For red cabbage salad

40g ginger, peeled and grated

¼ red cabbage, grated

½ lemon, juice

1 carrot

To serve

4 buns and one bag of rocket

METHOD

For the mushroom patties, grind the chia seeds in a food processor or a pestle and mortar, then place into a small bowl with three tablespoons water and put to one side.

Heat a little rapeseed oil in a large saucepan over a low heat.

Add the cumin and gently cook for one minute. Add the mushrooms and garlic, bring it to a medium heat and sweat down for five minutes. Add the soya and Henderson’s and reduce until nearly all the liquid is gone. Allow to cool, then blitz to a coarse purée.

Place a medium frying pan on a high heat with a little rapeseed oil. Sauté the chestnut mushrooms for 4-5 minutes until golden brown. Remove from the heat and leave to cool, and then add to the blitzed mushrooms along with the chia seeds. Mix together, and then combine the oats and flour into the mix with the salt and pepper. Chill for one hour.

For the pickled carrots and beetroot, peel the carrots. Using a mandoline or sharp knife, slice the beetroot into thin medallions and the carrots into thin pieces, and place into two separate container. Add the rest of the ingredients to a saucepan, place on a high heat and bring to a simmer .

As soon as the pickling liquor is simmering, pour half over the carrots and the other half over the beetroot.

Put the lids on the containers and set aside to cool. Once cooled, place in the fridge, ideally for a couple of days before you use them.

For the guacamole, thinly slice the kale.

Blanch the kale in boiling water for three minutes then drain and dump into ice cold water to rapidly cool.

Drain and put to one side. Scoop out the avocado flesh and place into a food processor.

Next add the roughly chopped red onion, chilli, plum tomato and coriander leaves to the food processor along with the salt, lime juice and kale. Pulse until all the ingredients are roughly blitzed together.

For the salad, peel and grate the ginger, carrots and cabbage into a mixing bowl, and mix in the lemon juice.

To cook and serve, preheat the oven to 200°c.

Toast the buns in a large frying pan.

Set a decent-sized frying pan over a medium-high heat with about 1.5cm rapeseed oil in it. Make eight balls out of the mushroom mix and form into patties with slightly damp hands. Fry the patties for 2–3 minutes on each side. Place some rocket on the bottom half of a bun along with cabbage salad.

Place a mushroom patty on top, some pickled beetroot, a second mushroom patty, then pickled carrot and kale guacamole.