These mushroom burgers were a little experiment that worked out well. They are minty and spicy and really good with cous cous. Plus they are really easy to make!
- 500g chestnut mushrooms, washed and chopped
- 20g dried porcini mushrooms
- 4 sundried tomatoes (dried or in oil is fine)
- 120g unsalted almonds
- 1 garlic clove finely chopped or mashed
- 1.5 tsp harissa spices
- 2 tsp smoked paprika
- 2 tsp dried mint
- 1tsp veg stock / 1 crumbled stock cube
- In a bowl, put the dried mushrooms (rinse them first ti get rid of any grit) and the sundried tomatoes if you are using dried ones. Add boiling water, just enough to cover them
- Cover the bowl with a lid or plate and leave to rehydrate
- In a hot pan, add a tsp oil and the chestnut mushrooms. Fry them until all their water has come out and then evaporated again and they are cooked. Put to one side.
- Add the almonds to a food mixer and blend until you have a mix of finely chopped and some chunks for texture. Put in a large bowl
- Put the fried chestnut mushrooms in the blender and blend until you have a finely chopped mushroom mix. (Some larger chunks are fine if you want some for tecture in the burgers) Add it to the bowl with the almonds.
- Next, fish out the rehydrated mushrooms (and tomatoes if you had them), leaving the water behind and put them in the blender. If you are using sundried tomatoes from a jar, add these to the blender. Blend to a finely chopped mix. Add to the bowl with the almonds and mushrooms
- Add the paprika, harissa, garlic, mint and stock to the bowl and mix really well until its combined
(This photo does not look the most appetizing but trust me it smells delicious)
- Wet your hands with cold water so the mixture sticks less to them, and shape into 8 small burgers
- Cook at 200C for 20 mins, and serve alongside couscous, rice, salad, or in a bun.