Mushroom and celeriac truffle burger
- Portion size: Makes 8 patties
- Hands-on time 50 min, oven time 45-50 min, plus soaking and chilling
- Difficulty: challenge
Bruno Loubet’s flavour-packed mushroom and truffle burger patties prove, beyond doubt, that vegetarian food done well is hard to beat.
Join Extradelicious to unlock Cook Mode
Ingredients
- 25g dried cep (porcini) mushrooms
- 25g dried wild mushrooms
- 500g celeriac, peeled and chopped into 3cm pieces
- 100ml olive oil, plus extra for roasting and frying
- 200g shallots, finely sliced
- 1kg chestnut mushrooms, halved
- 5 garlic cloves, finely chopped
- 1 tbsp finely chopped fresh tarragon
- 2 tbsp finely chopped fresh parsley
- 140g panko breadcrumbs
- 30g egg white powder (optional)
- 3 medium free-range eggs
- 1 tsp truffle oil (widely available)
- Brioche buns, mayo, lettuce, sliced tomatoes and gherkins to serve
Join Extradelicious to unlock Cook Mode
Method
- Put all the dried mushrooms in a bowl, pour over cold water and soak for 2 hours. Drain (discard the liquid or save to make stock), then squeeze out as much liquid as possible.
- Heat the oven to 200°C/180°C fan/gas 6. Toss the celeriac pieces in a large baking tray with a glug of olive oil and cook in the oven for 30 minutes until tender. Cool slightly.
- In a large frying pan (or 2 smaller pans) heat the 100ml olive oil over
- a medium-high heat and cook the shallots for 8-10 minutes until light golden brown. Add the chestnut mushrooms, the soaked mushrooms and the garlic, then cook over a high heat. They will release liquid as they cook; the idea is to cook until all the liquid evaporates. Take the pan off the heat, stir in the chopped herbs, then tip onto a chopping board.
- Finely chop the cooked mushrooms to the size of lentils. Mash the roasted celeriac with a potato masher, then put in a bowl with the mushrooms. Add the breadcrumbs, egg white powder (if using), eggs and truffle oil, then mix together until combined.
- Divide the mixture into 8 equal patties (about 170g each), then put on a large baking tray lined with non-stick baking paper. Chill in the fridge for 2 hours to set (or leave them overnight).
- Heat the oven to 180°C/160°C fan/gas 4. Heat a glug of oil in a large frying pan and fry the burgers in batches of 2-3 until there is a little colour on both sides (3-4 minutes total), then put back on the tray and cook in the oven for 15-20 minutes until piping hot throughout. (Alternatively, cook on the barbecue for 10-12 minutes, turning once, until crisp – no need for the oven.) I like to serve this burger in a toasted brioche bun with lettuce, mayonnaise, sliced gherkin and sliced tomato .
Nutrition
- 255kcals Calories
- 15.7g (2.6g saturated) Fat
- 8.3g Protein
- 17.5g (2.8g sugars) Carbs
- 5.1g Fibre
- 0.5g Salt
Leave a comment, question or tip