These veggie burgers taste just as good as the real thing! You'll blend chestnut mushrooms and cheddar with a little soy sauce to create deliciously umami-packed patties. Serve in brioche, top with quick-pickled shallots and dish it all up alongside crisp homemade chips. There's not mushroom for improvement!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.9 g||9.4 g|
|Protein||4.9 g||23.7 g|
|Salt||0.63 g||3.04 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Cut the potatoes (skins on) into chips
Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp
While the chips are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, crumble the chestnut mushrooms straight into the pan
Cook the mushrooms for 8-12 min or until very crisp
Tip: Don't undercook the mushrooms or they will retain too much water, making your patties go soggy!
Meanwhile, combine the red wine vinegar and 1 tsp [2 tsp] sugar with a pinch of salt in a bowl
Peel and slice the shallots very finely
Add the sliced shallot to the vinegar and give everything a good mix up, then set aside until step 7
Once the mushrooms are crisp, add the soy sauce and a large knob of butter to the pan and cook for 2 min further
Remove the pan from the heat and leave to cool slightly
Add the brioche rolls to a baking tray and put them in the oven for 5-6 min or until warmed through
Grate the cheddar cheese
Once warmed through, remove the brioche from the oven
Add the panko breadcrumbs, a generous grind of black pepper, the grated cheese and mushrooms to a food processor
Blitz until smooth
Shape the blitzed mushrooms into 2  mushroom patties
Tip: Use flour on your hands if it's too sticky to handle and aim for the patties to be flat and wide (wider than the brioche rolls if possible!)
Return the pan to a medium heat with a drizzle of vegetable oil
Once hot, add the mushroom patties to the pan and cook for 3-4 min on each side or until browned and crispy
Tip: Remember to handle gently as the mushroom patties may be fragile!
While the patties are cooking, roughly chop the dill
Combine the mayonnaise, chopped dill, ketchup and Dijon mustard in a small bowl – this is your burger sauce
Remove 2  outer leaves of the little gem lettuce[s]
Cut the remaining little gem lettuce[s] into quarters lengthways – these are your gem wedges
Drain the shallots – these are your pickled shallots
Assemble the brioche rolls with the lettuce leaves, mushroom patties, burger sauce and pickled shallots
Serve the chips, gem wedges and any leftover burger sauce to the side
Drizzle the gem wedges with olive oil, then season with salt and pepper and enjoy!