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Aubergine and shiitake burger stacks
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Take your burgers to the next level with the addition of umami-rich aubergine and mushrooms. If you want to make a veggie version, just take out the beef patty and replace with blue cheese.
4 medium sweet potatoes (about 450g), cut into wedges
2 tbsp essential olive oil
1 essential aubergine, cut into 4 thick slices
4 essential beef burgers
150g shiitake mushrooms, roughly chopped
2 garlic cloves, sliced
3 tbsp light mayonnaise
1½ tbsp kalamata olive and sun-dried tomato tapenade
4 burger buns, lightly toasted
1. Preheat the oven to 220˚C, gas mark 7. Put the sweet potato wedges on a baking tray, drizzle with 1 tbsp oil, season and bake for 30 minutes, turning halfway. Use ½ tbsp oil to brush the aubergine slices on both sides. Put on another baking tray and roast for 25 minutes. Meanwhile, heat the remaining ½ tbsp oil in a frying pan. Fry the burgers for 2 minutes on each side, then add to the aubergine tray for the last 15 minutes of cooking, until cooked through, no pink meat remains and the juices run clear.
2. Return the frying pan to the heat. Add the mushrooms and cook for 5 minutes. Stir in the garlic, season and cook for 2 minutes. In a small bowl, combine the mayonnaise and tapenade. Spread some over the toasted burger bun bases, then top with an aubergine slice. Put a burger on top, spoon over some mushrooms, add a little rocket, then finish with the top of the bun. Serve with the sweet potato wedges and the remaining tapenade mayo.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.
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