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    Chestnut and Mushroom Burgers

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    Chestnut and Mushroom Burgers

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

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

    Serves: 6


    • 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


    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.

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    Cook's tips

    Using a wide fish slice when turning the burgers, it will help to keep their shape. It's easy to reshape them, if you need to because they are very forgiving.


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    5 stars