Mushroom and celeriac truffle burger

Mushroom and celeriac truffle burger
  • Serves icon Makes 8 patties
  • Time icon Hands-on time 50 min, oven time 45-50 min, plus soaking and chilling

Bruno Loubet’s flavour-packed patties proves, beyond doubt, that vegetarian food done well is hard to beat.

Nutrition: per serving

Calories
255kcals
Fat
15.7g (2.6g saturated)
Protein
8.3g
Carbohydrates
17.5g (2.8g sugars)
Fibre
5.1g
Salt
0.5g
Calories
255kcals
Fat
15.7g (2.6g saturated)
Protein
8.3g
Carbohydrates
17.5g (2.8g sugars)
Fibre
5.1g
Salt
0.5g

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

Method

  1. 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.
  2. 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.
  3. In a large frying pan (or 2 smaller pans) heat the 100ml olive oil over 
  4. 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.
  5. 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.
  6. 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).
  7. 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 . 

delicious. tips

  1. Find egg white powder in the baking aisle of large supermarkets. If you can’t get hold of it, omit it.

    When buying wild mushrooms, if you can find dried trompettes, they’re perfect for this. If you’re feeling extravagant, add 20g finely chopped black truffle to the burger mixture (buy fresh at finefoodspecialist.

  2. Make the burgers to the end of step 5 up to 24 hours in advance and keep covered in the fridge, then cook when needed.

Recipe By

Bruno Loubet

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