Mixed nut & mushroom burgers

Name: Mixed nut & mushroom burgers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 80 g (about 1 slice) day-old bread (I used a crust); 1 tsp dried thyme; ½ tsp sea salt flakes; ½ small onion, roughly chopped; 1 clove garlic, thinly sliced; 180 g chestnut or button mushrooms, trimmed and roughly chopped; 70 g mixed nuts, roughly chopped; 1½ tsp sriracha, to taste; 1 tsp olive oil; 4 brioche burger buns (or vegan alternative), split; 8 slices burger cheese (or vegan alternative); Gherkins, to serve; Tomatoes, to serve; Little Gem lettuce, to serve; American-style mustard, to serve; Ketchup (optional), to serve

Elly Curshen gets a brilliant feeling seeing such simple ingredients be transformed into these burgers!

5 out of 5 stars(4) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook35 mins
Total time50 mins

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80g (about 1 slice) day-old bread (I used a crust)
1 tsp dried thyme
½ tsp sea salt flakes
½ small onion, roughly chopped
1 clove garlic, thinly sliced
180g chestnut or button mushrooms, trimmed and roughly chopped
70g mixed nuts, roughly chopped
1½ tsp sriracha, to taste
1 tsp olive oil
4 brioche burger buns (or vegan alternative), split
8 slices burger cheese (or vegan alternative)
Gherkins, to serve
Tomatoes, to serve
Little Gem lettuce, to serve
American-style mustard, to serve
Ketchup (optional), to serve

Preheat the oven to 200ºC, gas mark 6. Rip the bread up and pulse to fine crumbs in a food processor. Tip into a mixing bowl and add the thyme and salt. Place the onion into the food processor (no need to wash it out first) and add the garlic, mushrooms, nuts and sriracha. Pulse until everything is finely chopped. Tip onto the breadcrumbs and, using clean hands, squeeze everything together thoroughly. This is essential for obtaining the correct texture. Work the mixture for a couple
Line a baking tray with a silicone mat or baking parchment and place a 10cm ring mould on it. Use a tablespoon to place ¼ of the mixture into the mould and press down well and evenly. Lift off the ring and repeat for the other 3 burgers. Alternatively, use wet hands to shape the burgers.
Use a fish slice or spatula to slightly flatten the burgers, then drizzle with a little olive oil. Bake for 20 minutes, then carefully flip over and bake for 15 minutes more, until piping hot throughout.
Toast the burger buns. Top each burger with 2 slices of cheese, then load up the burgers in the buns with your favourite toppings. I use a slice of tomato, a couple of slices of cheese, a leaf of lettuce, a few slices of gherkin, mustard and tomato ketchup.