Mushroom burger
Serve with mushroom sauce or with any other favourite smooth creamy sauce, or apple sauce which gives a nice flavour contrast.
Ingredients
- 400 g mixed mushrooms, cleaned and finely chopped
- 1 shallot, finely chopped
- large handful of flat-leaf parsley, very finely shredded
- rapeseed oil
- salt, white pepper
- 50 g ricotta (or quark)
- 50 g Parmesan (or Pecorino), finely grated
- 1 egg yolk
- 50 g fine breadcrumbs
- 1 tsp lemon zest, finely grated
- 70 g plain flour
- 2 eggs
Method
- Line a baking tray with baking paper, set aside. Preheat oven to 150 °C.
- In a frying pan, heat some oil, add shallot and mushrooms. Cook for about 5 minutes until most liquid has evaporated, add parsley, season, set aside to let cool.
- In a big bowl, mix the mushroom mixture with ricotta, parmesan, egg yolk, lemon zest and breadcrumbs. Form into 12 small burgers (easiest with wet hands), refrigerate for about an hour.
- Lightly beat eggs on a plate, scatter flour on another plate. Cover the chilled burgers in flour, then in egg. In a large non-stick frying pan, heat some oil. Add burgers in batches, cook for about 3 minutes on each side. Carefully transfer to the lined baking tray and cook in the oven for another 10 minutes