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Veg burgers with quick pickled onions
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1½ tbsp essential Waitrose sunflower oil
150g pack shiitake mushrooms, thinly sliced
2 essential Waitrose red onions, 1 finely chopped, 1 thinly sliced
2 x 160g bags Waitrose bean and seed steamers
185g jar Waitrose cornichons with dill flowers
2 tsp essential Waitrose tomato purée
3 tbsp chopped dill leaves
4 tbsp essential Waitrose soured cream and chive dip
2 tsp essential Waitrose French mustard, plus extra to serve
1 egg, beaten
4 burger buns, toasted
lettuce leaves, to serve
1. Heat ½ tbsp oil in a large frying pan. Fry the mushrooms and chopped onion on a high heat for 5-7 minutes until golden, driving off as much liquid as possible. Put into a food processor. Tip the beans and seeds out of the bags into the pan and stir-fry for 5 minutes, until heated through. Reserve 4 tbsp of the bean mixture and set aside; add the rest to the mushrooms. Cool for 5 minutes.
2. Meanwhile, toss the sliced onions with 3 tbsp cornichon juice and set aside. For the sauce, finely chop 30g cornichons and mix with 1 tsp tomato purée, 1 tbsp dill and the soured cream and chive dip.
3. Whizz the mushroom and bean mixture until very fine, then add the mustard, egg and remaining 1 tsp tomato purée and 2 tbsp dill; process again. Season and stir in the reserved beans. Shape into 4 patties, then fry in the remaining 1 tbsp oil over a gentle heat for 5 minutes on each side or until golden and firm. Spread the toasted buns with mustard, then sit the burgers on top. Finish with the sauce, pickled onions and a few lettuce leaves.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per burger 1962kJ
This recipe was first published in February 2018.