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Double-stack mushroom burger with jerk chilli relish
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250g Macsween Vegetarian Haggis
100g porridge oats
4 Large Flat Mushrooms
2 tsp vegetable oil
4 burger buns, halved
4 slices Président Emmental
1 red onion, thinly sliced
80g gherkin slices
For the relish
1 tsp Bart Jerk Seasoning
400g cherry vine tomatoes, washed and halved
200g red onion, sliced
1 large red chilli, deseeded and sliced
80ml red wine vinegar
150g caster sugar
1. Preheat the barbecue. Crumble the haggis into a saucepan with the oats and 300ml water. Bring to a slow simmer, then mix with a wooden spoon until the oats are cooked and thickened. Spoon onto a baking sheet lined with parchment, then top with another layer of parchment. Set aside to cool for 30 minutes.
2. Line a baking sheet with parchment. Using a 10cm round cutter as a mould, spoon ¼ of the mixture into the cutter and press down to make a burger shape. Continue to make 3 more rounds. Cover and chill in
the fridge for 30 minutes.
3. For the relish, place all the ingredients and ¼ tsp salt in a medium saucepan. Stir until the sugar and salt dissolve, then turn up the heat and simmer for 20 minutes until thickened (but looser than chutney). Pour into a sterilised jar and leave to cool.
4. When the barbecue is ready and the coals are covered in white ash, rub the mushrooms and haggis rounds with oil. Cook the haggis rounds for 10 minutes and the mushrooms for 5 minutes, turning once, until piping hot and golden. Toast the buns cut-side down until golden. To build the burgers, start with the hot haggis, a slice of cheese, some relish, red onion slices, mushroom and gherkin slices. Serve with fries, ketchup or mayonnaise on the side, if liked.
Typical values per serving:
This recipe was first published in June 2021.