A burger that combines all five of your 5-a-day? It’s real and really tasty!
Prep: 1 hr
Cook: 15 mins
Difficulty: Easy
Serves: 2
INGREDIENTS
For the peach ketchup
1 tsp rapeseed oil
1 shallot, chopped very small
1 garlic clove, crushed
213g can peaches in juice, drained
1 tsp brown sugar
1 tbsp cider vinegar
1 tsp salt
1 tsp soy sauce
¼ tsp cinnamon
½ tsp milld curry powder
For the burgers
1 tbsp dried porcini mushrooms
1 tbsp oil
200g button mushrooms, chopped small
215g can butter beans, drained
1 garlic clove, crushed
2 ciabatta rolls
150g cherry tomatoes, halved
1 tsp capers
small bunch basil, chopped
6 sundried tomatoes in oil, chopped plus 1 tbsp of the oil
1 avocado, sliced
juice ½ lemona few chives, chopped
handful pea shoots
50g mature cheddar cheese, sliced
METHOD
- Start by making the peach ketchup. Put the shallot and oil into a small saucepan over a medium-high heat for 4-5 mins or until sizzling and starting to soften.
- Add all the other ketchup ingredients bring to a simmer then take off the heat. Allow to cool briefly, then place into the bowl of a food processor.
- Blitz until smooth then pour everything back into the saucepan. Bring to the boil and reduce for 3-4 mins or until thick. Remove from the heat and set aside until needed.
- To make the burgers put the porcini mushrooms into a small bowl and pour over 1 tbsp boiling water and allow to steep until soft.
- Meanwhile, put 1 tsp of oil into another saucepan and cook the chopped button mushrooms until soft and all the liquid has evaporated.
- Chop the porcini mushrooms and add to the pan along with the butter beans. Remove from the heat and using a potato masher squish everything together until the butter beans are completely mashed and are thoroughly mixed with the mushrooms.
- Tip the mixture into a bowl and stir in a crushed garlic clove and season well with salt and pepper.
- When cool enough to handle, shape the bean and mushroom mix into 2 large burger patties and place on a plate ready for cooking.
- Heat oven to 180C/160C fan/gas 4. Cut each of the ciabatta rolls in half through the middle. Carefully pull out a little of the bread from the middle of the bottom half of each roll, leaving the crust in tact. You just want to make a little extra space here for the salad.
- Tear the bread you have pulled out into small chunks and place onto a baking tray along with the cut halves of the rolls.
- Place in the oven for 5-6 mins or until warmed through and the bread pieces are a little drier.
- To make the panzanella-style salad put the toasted pieces of bread into a bowl along with the cherry tomatoes, capers, sundried tomatoes and the oil. Season with salt and pepper.
- Lay the avocado halves on a plate, pour over the lemon juice and sprinkle with the chives.
- Heat the remaining oil in a large non-stick frying pan and cook the bean and mushroom burgers for 3-4 mins on each side, try not to turn them too much as they can break up a little, if they do just push them back together with a spatula.
- To build the burger, fill the cavity in each of the bottom halves of the burger buns with the panzanella salad.
- Balance the burger on top of the salad, then top with the cheese, followed by the peashoots, and avocado.
- Spread the peach ketchup on the top pieces of the roll to finish Serve immediately with any remaining ketchup on the side to dip.
Recipe from bbcgoodfood.com
