As is my wont, I looked up several different recipes when deciding how I wanted to make these burgers. One of them in particular was a good source of inspiration… however, when I was reading step 6 of the recipe, I was disturbed to see that it contained the instruction (in the context of just having finished forming the patties): “Wash your hands”. Now, call me crazy, but I like to imagine that readers of the recipes contained within the pages of my blog have a modicum of common sense and that, if your hands are dirty, you will wash them. I suppose maybe readers of this blog are just 100% superior to those of that blog. Its author did also refer to extra virgin olive oil as “fruity evoo” so it’s possibly to be expected.
Anyways, so this is a simpler and quicker form of the nut wellington that I recommended as a delicious alternative to Christmas turkey. Different spices are added, and it’s garnished with mango chutney, so it tastes rather different. Again, a food processor is required.
(serves 2 – if cooking for 1, freeze after the patties are formed but before cooking them)
125g mushrooms, chopped finely
100g mixed nuts, food processed
1 medium onion, chopped finely
60g fresh breadcrumbs (~ 2 slices of bread)
1 tsp basil / 2 tbsp fresh leaves, shredded
1 tsp chives / 2 tbsp fresh, finely chopped
2 cm ginger root, peeled and grated finely
1/2 tsp chilli flakes
1 egg, lightly beaten
- Soften the onion and mushroom pieces in a pan then fry for a few minutes until browned. Add the herbs and spices and season to taste.
- In a bowl, mix the vegetables, breadcrumbs, and chopped up nuts. Add the beaten egg. Add a touch of water if too dry or flour if too runny.
- Shape 4-6 burger shapes out of them. Place on a plate and cover with clingfilm; fridge for half an hour or so to firm up.
- Heat a frying pan on high heat and add 2 tbsp olive oil. Add the burgers and fry for 2-4 minutes on either side.
- Serve with a dollop of mango chutney on top and inside a burger bun or lettuce leaf.