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Waitrose

Chestnut and Mushroom Burgers

You'll find that the organic chestnuts add a fabulous nutty flavour and texture to these veggie burgers.

Preparation time:
15 minutes
Cooking time:
35 minutes to 40 minutes
Total time:
50 minutes to 55 minutes 55 minutes
Serves:
 6
  • Gluten Free
  • Vegetarian

Ingredients

  • 25g butter
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • ½ x 15g pack fresh thyme or lemon thyme
  • 250g pack Waitrose Organic Chestnut Mushrooms
  • 2 x 200g jars Sierra Rica Organic Chestnuts
  • 250g pack Waitrose Grated Mozzarella

Method

  1. Melt the butter in a large frying pan over a low heat. Add the onion and cook for 5 minutes or until just softened. Add the garlic and thyme, and cook for a further 5 minutes.
  2. Roughly chop the mushrooms and half the chestnuts into ½-1cm pieces. Add to the cooked mixture in the pan and increase the heat. Stir well to combine and season to taste. Cook for 5 minutes or until any liquid has evaporated.
  3. Spoon half of the mixture into a large bowl. Place the remaining mixture and the remaining whole chestnuts in a food processor. Blitz to make a stiff paste then stir this into the original mixture and leave to cool completely.
  4. When cool, mix in the mozzarella. Using dampened hands, divide the mixture into 6 and shape into rounds 2-3cm thick. Set aside and chill until needed.
  5. Using the preheated barbecue or a non-stick frying pan, over a medium heat, cook the burgers for 8-10 minutes before carefully turning over with a wide fish slice. Cook for 5-10 minutes on the other side, or until golden. Serve hot with plenty of salad, such as Waitrose Spinach & Roquette Salad or coleslaw and 'damper' rolls.