Chestnut and mushroom burger
If you’re after a vegetarian alternative – do try this chestnut and mushroom burger! It’s very tasty and rather filling too. Also, it’s really easy to make, particularly if you use vacuum-packed chestnuts sold in most supermarkets (or use you own roasted chestnuts). Serve it in a bun with the usual condiments or, for a more healthy version, with a salad and sweet potato wedges.
Ingredients
Method
- Heat the butter in a pan and gently sauté the onion until softened, then add the garlic and thyme, and cook for 5 minutes.
- Meanwhile finely chop the mushrooms and half of the chestnuts. Add these to the onion and season with salt & pepper. Cook for a further 5 minutes.
- When the liquid in the pan has evaporated, turn off the heat, then let it cool.
- Transfer half of the cooked mixture into a blender, the other half in a large mixing bowl.
- Add the rest of the chestnuts to the blender and whiz until you get a paste.
- Transfer the paste to the bowl, combine it with the rough mixture. Grate the mozzarella over it and mix well.
- Form six bowls of the mixture and flatten these slightly between your palms. Rest them in the fridge until cooking.
- Griddle, fry or grill the patties for 8 minutes, then turn over and cook for a further 5 minutes.
- Serve warm.