Mushroom and celeriac burgers
I wanted to try something different with celeriac (I always roast or mash it). This was definitely an experiment but one which paid off. I think You could use any root veg in place of celeriac (parsnip, squash, pumpkin etc) and add any other veg.
Mushroom and celeriac burgers
I wanted to try something different with celeriac (I always roast or mash it). This was definitely an experiment but one which paid off. I think You could use any root veg in place of celeriac (parsnip, squash, pumpkin etc) and add any other veg.
Cooking Instructions
- 1
Preheat the over to 180 degrees. Peel and chop the celeriac into large cubes. Coat with olive oil, season and roast for 30 mins until soft.
- 2
Meanwhile soak the dried mushrooms in hot water
- 3
Finely chop the onion and garlic and fry in olive oil over a medium to low heat until soft - don’t burn. Stir through the thyme and transfer to a large mixing bowl. Add the breadcrumbs, lemon zest, seasoning to the same bowl.
- 4
Drain the dried mushrooms. Return the pan to the heat and fry the mushrooms over a medium / high heat until cooked. Note- they should start to release liquid.
- 5
Once cooked, transfer the mushrooms to a board and chop roughly. Then add them to the mixing bowl with the nutmeg.
- 6
Remove the celeriac from the oven and mash roughly with a potato masher. Then transfer to the mixing bowl. Leave the oven on.
- 7
Finally, add a handful of Parmesan cheese and one egg. Mix everything together and form into 4 patties. Then heat a tbsp olive oil in a pan over a medium heat and fry the patties for two minutes on the each side, until brown.
- 8
Remove from the pan, transfer to a baking tray and cook in the over for 20 minutes. Then serve.
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