Mushroom burgers
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 600 gmealy potatoes
- salted water
- 2 tbspolive oil
- 1 tbspliquid honey
- 2garlic cloves
- ½ bunchchives
- 1 tspsweet paprika
- ½ tspchilli flakes
- ½ tspsalt
- 300 goyster mushrooms
- 20 gdried porcini mushrooms
- 2 tbspsunflower seeds
- clarified butter
- 200 gsour single cream
- 2 tbspwhite balsamic vinegar
- 1 tbspolive oil
- ½ bunchchives
- ¼ tspsalt
- a littlepepper
- 1head lettuce
Instructions
Step 1
Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, leave in the colander for approx. 5 mins. while the water evaporates. Pass the potatoes through a food mill and into a bowl, leave to cool.Step 2
Combine the oil and honey with the garlic, chives, paprika, chilli flakes and salt. Add the mushrooms, mix. Fry the mushrooms in a non-stick frying pan for approx. 5 mins. per batch, remove, pull apart with two forks, add the mushrooms and sunflower seeds to the potato puree, mix thoroughly.Step 3
Preheat the oven to 60°C, warm the platter and plates. Shape the mixture into 12 burgers. Heat a little clarified butter in a non-stick frying pan. Fry the burgers in batches over a medium heat for approx. 4 mins. on each side, keep warm.Step 4
Mix the sour single cream with the vinegar, oil and chives, season.Step 5
Serve the salad with the burgers, drizzle the dressing over the top.