Seeded Mushroom and Butter Bean Burger with Pickled Sweet-fire Beetroot
Rich in fibre and protein, these beauties are the perfect option to wow your guests! The dates and tahini add sweet indulgent depth, while the pickled beetroots give a vibrant colour and tangy warmth
For the burgers:olive oil 300g chestnut mushrooms, roughly chopped handful of thyme sea salt and freshly ground black pepper 400g tin of butter beans or cannellini beans + brine 2 garlic cloves handful of parsley 4 tbsp tahini 75g pumpkin seeds, toasted 75g sunflower seeds, toasted 2 tbsp black chia seeds 6 medjool dates 50g quinoa, cooked and cooled the zest and juice of 1 lemon
For the quick pickled beets:200ml white wine vinegar 100g golden caster sugar 2 hot red chillies, halved lengthways the juice of ½ lemon 1 tsp coriander seeds 250g rainbow heirloom beetroot, thinly sliced
To serve:4 brioche buns 1 free-range egg yolk 6 radishes, thinly sliced handful of coriander, chopped 1 pack of colourful sprouts mayonnaise 2 avocados
- Start by making your pickle: Add the vinegar and sugar to a pan. Add the chillies to the pan along with the lemon juice, coriander seeds and a pinch of sea salt. Bring to the boil, stirring until the sugar dissolves. Spoon the different coloured beets into separate deep bowls and then pour the pickling liquid on top. Leave to infuse for at least an hour.
- Make your burgers: Put a heavy frying pan on a medium heat and add a splash of oil. Once hot, add the chopped mushrooms and thyme and a pinch of salt and pepper. Fry until the mushrooms have released their moisture. Turn off the pan, and leave to cool.
- Add the drained beans, garlic, parsley, tahini, 50g of your pumpkin seeds, 50g of your sunflower seeds, chia seeds and dates to the food processor, and blitz until just smooth. Add the quinoa, lemon zest and juice, and cooled cooked mushrooms and give it a tiny whiz, you want it a bit chunky. Firm up the mix in the fridge and then shape into eight patties.
- Smother the outsides of the patties in the remaining seeds, reserving some for the buns.
- Preheat your oven to 220C/425F/Gas 7 and bake the burgers for 10-15 minutes, until golden brown.
- Turn the oven down to 180C/350F/Gas 4. Split your brioche buns in half and brush the tops with the egg yolk and scatter the remaining pumpkin and sunflower seeds over. Pop the tops and the bottoms in the oven for five minutes to warm through.
- Now you are ready to assemble your burgers! Spread your bottom bun with a generous dollop of mayo. Layer your beet pickle so that the beautiful pink liquid ripples through the glorious white mayo. Next carefully place your mushroom burger on top of the pickle. Top with a little more mayo, a little more pickle, sprouts and a sprinkling of coriander. Devour!