Ingredients

1 tsp rapeseed oil

1 shallot, chopped very small

1 garlic clove, crushed (divided)

213g can peaches in juice, drained

1 tsp brown sugar

1 tbsp cider vinegar

1 tsp salt (divided)

1 tsp soy sauce

¼ tsp cinnamon

½ tsp mild curry powder

1 tbsp dried porcini mushrooms

1 tbsp oil (divided)

200g button mushrooms, chopped small

215g can butter beans, drained

2 ciabatta rolls

150g cherry tomatoes, halved

1 tsp capers

Small bunch basil, chopped

6 sundried tomatoes in oil, chopped plus 1 tbsp of the oil

1 avocado, sliced

Juice of ½ lemon

A few chives, chopped

Handful pea shoots

50g mature cheddar cheese, sliced

Instructions

Step 1: Make the peach ketchup by heating the shallot and 1 tsp rapeseed oil in a small saucepan over medium-high heat for 4-5 minutes until sizzling and starting to soften. Add the garlic, peaches, brown sugar, cider vinegar, 1 tsp salt, soy sauce, cinnamon, and curry powder. Bring to a simmer, then remove from heat and let cool briefly.

Step 2: Transfer the ketchup mixture to a food processor and blitz until smooth. Pour the blended sauce back into the saucepan, bring to a boil, and reduce for 3-4 minutes until thickened. Remove from heat and set aside.

Step 3: Soak the dried porcini mushrooms in 1 tbsp boiling water in a small bowl until soft. While soaking, heat 1 tsp oil in a saucepan and cook the chopped button mushrooms until soft and all liquid evaporates.

Step 4: Chop the soaked porcini mushrooms and add to the pan with the butter beans. Remove from heat and mash the mixture with a potato masher until beans are fully crushed and combined with the mushrooms. Stir in the crushed garlic and season with salt and pepper. Let cool.

Step 5: Shape the mushroom and bean mixture into 2 large burger patties. Set aside on a plate.

Step 6: Preheat the oven to 180°C/160°C fan/gas 4. Cut each ciabatta roll in half horizontally. Hollow out a little bread from the bottom halves, leaving the crust intact. Tear the removed bread into small pieces and place on a baking tray with the cut roll halves. Toast for 5-6 minutes until warm and slightly crispy.

Step 7: Combine the toasted bread pieces, cherry tomatoes, capers, sundried tomatoes, and sundried tomato oil in a bowl. Season with salt and pepper to taste to make a panzanella-style salad.

Step 8: Lay avocado slices on a plate, drizzle with lemon juice, and sprinkle with chives.

Step 9: Heat the remaining oil in a large non-stick frying pan. Cook the mushroom and bean patties for 3-4 minutes on each side, turning gently to avoid breaking.

Step 10: To assemble, fill the hollowed bottom halves of the rolls with the panzanella salad. Top each with a cooked burger patty, a slice of cheddar cheese, pea shoots, and avocado slices. Spread peach ketchup on the top halves of the rolls and place them on top. Serve immediately with extra peach ketchup on the side for dipping.

Tips & Variations

Soaking the dried porcini mushrooms separately ensures they rehydrate fully and add deep flavor to the patties.

For a vegan version, omit the cheddar and replace with a vegan cheese or extra avocado.

If you don’t have porcini, use other dried mushrooms or increase button mushrooms for a similar texture.

You can swap cider vinegar for apple cider vinegar or white wine vinegar if unavailable.

Leftover peach ketchup can be used as a glaze for grilled vegetables or roast meats.

Storage

Store any leftover patties in an airtight container in the fridge for up to 2 days. The peach ketchup can be refrigerated for up to one week. Reheat patties gently in a pan or microwave before assembling the burger. It’s best to assemble burgers just before serving to keep the bread fresh and salad crisp.

FAQs

Can I make the patties ahead of time?

Yes, you can prepare the patties up to a day in advance and keep them refrigerated. Cook them just before assembling the burgers for the best texture and flavor.

What can I substitute for butter beans?

Cannellini or great northern beans work well as alternatives to butter beans in this recipe, providing a similar creamy texture when mashed.