Now we share with you some absolutely delicious burger recipes that you can try yourself!
Mushroom Smash Burger with Mojo Verde and Romesco
Credit: European Mushrooms @foostories
Mushroom smash burgers with mojo verde and romesco
Credit: European Mushrooms
Flat or portobello mushrooms are grilled until tender and ‘smashed’ on the grill. They are layered inside the burger with cheese, a rich romesco sauce made with smoked paprika and red peppers, plus a vibrant green salsa.
Ingredients
2 burger buns, toasted
6 flat or portobello mushrooms per burger, stalks removed
4 cheese slices
Romesco
1 roasted red pepper
100g almonds, toasted
1 large tomato
70g stale white bread (no crusts)
2 cloves garlic, peeled and roughly chopped
1 teaspoon smoked paprika
1 teaspoon hot paprika
1 tablespoon sherry vinegar
1.5 tablespoons lemon juice
3 tablespoons olive oil plus a little extra to finish
Mojo verde
2 cloves of garlic
1 green chilli, stalk removed
1 large bunch of coriander (around 100g)
2 tablespoons sherry vinegar
1 teaspoon cumin seeds, toasted and ground
4 tablespoons olive oil
Method
• Skin the tomato by making a cross shape in the bottom then covering with boiling water for a few minutes. Drain, then plunge them into cold water and leave for a minute. Peel away the skin.
• Place the almonds, pepper and tomato in a blender with the remaining ingredients and a pinch of salt. Pulse to a coarsely-textured sauce. Taste and adjust the seasoning if necessary
• Blend all the ingredients for the moho verde with a pinch of salt,
• Trim the mushrooms to make them flat if needed, then rub lightly with oil and season with salt. Cook on a hot BBQ until charred on each side, then layer up with slices of cheese.
• Serve in the buns with the romesco and mojo verde.
Ingredients
For the patty
200g closed cup mushrooms
150g beef mince
75g mashed potato (ready-made/leftover is useful here)
2 tbsp medium curry powder
4 tbsp coriander leaves
2 green chillies
Groundnut or rapeseed oil to cook
For the batter
100g chickpea (gram) flour (use plain flour if can’t get hold of gram flour)
150 ml water
For the sauce
4 tbsp tamarind extract (use natural yoghurt if you prefer)
4 tbsp coriander leaves
1 green chilli
2 cloves of garlic, peeled
To serve
4 soft white buns
Chilli powder
Method
Blitz the mushrooms in a food processor, or dice finely by hand, then cook in a saucepan on a medium high heat until the liquid has evaporated. Add the beef mince and cook for 10 minutes
Mix with the potato, spices and chilli then form into 4 patties
Make the batter by mixing the chickpea flour and water until smooth
Heat a sauté pan with a little oil and carefully dip each patty in the batter before gently laying in the pan. Cook for a few minutes on each side until golden. Remove to a plate with kitchen paper
Blitz the sauce Ingredients together in a mini food processor and put in a bowl (you can also finely chop the herbs, chilli and garlic together and stir into the tamarind)
Serve each patty in a bun with a little sauce and a sprinkle of chilli powder
Makes: 4 / Prep Time: 10 minutes / Cook Time: 20 minutes
Ingredients
3 peppers, sliced into chunks
2 courgettes, sliced into cubes
4 Strong Roots Pumpkin & Spinach burgers
2 x 80g bags of lamb’s lettuce
150g cherry tomatoes, halved
1 avocado, thinly sliced
Fresh Dill Dip
300ml Greek yogurt
Small handful fresh dill, chopped
Juice of ½ lemon
Salt
Pepper
Cupboard Essentials
Oil
Salt
Pepper
Method
1. Toss the pepper chunks and courgette with a drizzle of oil and roast at 200°C for 15 to 20 minutes until soft and lightly charred at the edges. Season with salt and pepper.
2. Combine the yoghurt, dill and lemon juice in a small bowl, then season with salt and pepper.
3. Cook the Pumpkin & Spinach burgers in an air fryer at 180°C for 10-12 minutes.
4. Load up your bowl, start with a base of lamb’s lettuce, then top with the roasted courgette, roasted peppers, cherry tomatoes, avocado and SR burger. Finish with a dollop of dill dip, plus a few dill leaves to garnish.
