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Ingredients
80g (about 1 slice) day-old bread (I used a crust)
1 tsp dried thyme
½ tsp sea salt flakes
½ small onion, roughly chopped
1 clove garlic, thinly sliced
180g chestnut or button mushrooms, trimmed and roughly chopped
Preheat the oven to 200ºC, gas mark 6. Rip
the bread up and pulse to fine crumbs in a food
processor. Tip into a mixing bowl and add the
thyme and salt. Place the onion into the food
processor (no need to wash it out first) and add the garlic, mushrooms, nuts and sriracha.
Pulse until everything is finely chopped. Tip
onto the breadcrumbs and, using clean hands,
squeeze everything together thoroughly. This
is essential for obtaining the correct texture.
Work the mixture for a couple
Line a baking tray with a silicone mat or
baking parchment and place a 10cm ring mould
on it. Use a tablespoon to place ¼ of the
mixture into the mould and press down well
and evenly. Lift off the ring and repeat for the
other 3 burgers. Alternatively, use wet hands to
shape the burgers.
Use a fish slice or spatula to slightly flatten
the burgers, then drizzle with a little olive oil.
Bake for 20 minutes, then carefully flip over and
bake for 15 minutes more, until piping
hot throughout.
Toast the burger buns. Top each burger with
2 slices of cheese, then load up the burgers in
the buns with your favourite toppings. I use a
slice of tomato, a couple of slices of cheese, a
leaf of lettuce, a few slices of gherkin, mustard
and tomato ketchup.
Cook’s tip
You can also freeze the shaped, uncooked burgers. Defrost fully before baking.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,762kJ/ 422kcals
Fat
23g
Saturated Fat
6.2g
Carbohydrates
36g
Sugars
7.8g
Fibre
3.8g
Protein
15g
Salt
2g
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