Description
This 5-a-day burger is a flavorful and wholesome vegetarian option packed with a blend of mushrooms, butter beans, and a homemade peach ketchup. Served with a vibrant panzanella-style salad and creamy avocado, this recipe combines textures and flavors for a satisfying and nutritious meal that sneaks in five servings of fruits and vegetables per burger.
Ingredients
Scale
Peach Ketchup
- 1 tsp rapeseed oil
- 1 shallot, chopped very small
- 1 garlic clove, crushed
- 213g can peaches in juice, drained
- 1 tsp brown sugar
- 1 tbsp cider vinegar
- 1 tsp salt
- 1 tsp soy sauce
- ¼ tsp cinnamon
- ½ tsp mild curry powder
Burgers
- 1 tbsp dried porcini mushrooms
- 1 tbsp boiling water
- 1 tbsp oil (divided)
- 200g button mushrooms, chopped small
- 215g can butter beans, drained
- 1 garlic clove, crushed
- Salt and pepper, to taste
Bread and Salad
- 2 ciabatta rolls
- Torn bread pieces from ciabatta rolls
- 150g cherry tomatoes, halved
- 1 tsp capers
- 6 sundried tomatoes in oil, chopped
- 1 tbsp sundried tomato oil
- Salt and pepper, to taste
Additional Toppings
- 1 avocado, sliced
- Juice of ½ lemon
- A few chives, chopped
- Handful pea shoots
- 50g mature cheddar cheese, sliced
Instructions
- Make Peach Ketchup: Heat the rapeseed oil and chopped shallot in a small saucepan over medium-high heat for 4-5 minutes until sizzling and softening. Add crushed garlic, drained peaches, brown sugar, cider vinegar, salt, soy sauce, cinnamon, and curry powder. Bring to a simmer, then remove from heat and let cool slightly. Transfer to a food processor and blitz until smooth. Pour back into the saucepan, bring to a boil, and reduce for 3-4 minutes until thickened. Remove from heat and set aside.
- Prepare Mushrooms and Beans: Soak dried porcini mushrooms in 1 tbsp boiling water until softened. In another pan, heat 1 tsp oil and sauté chopped button mushrooms over medium heat until soft and liquid evaporates. Chop porcini mushrooms and add to pan with butter beans. Remove from heat and mash together with a potato masher, blending the beans and mushrooms. Stir in crushed garlic and season with salt and pepper. Let the mixture cool.
- Form Burger Patties: Once cool enough to handle, shape the mushroom and bean mixture into two large burger patties. Place them on a plate ready for cooking.
- Prepare Bread: Preheat the oven to 180°C/160°C fan/gas mark 4. Cut ciabatta rolls in half horizontally. Carefully hollow out some bread from the bottom halves to create space for the salad, keeping the crust intact. Tear out hollowed bread chunks and place them alongside roll halves on a baking tray. Bake for 5-6 minutes until warmed and slightly dried.
- Make Panzanella Salad: In a bowl, combine toasted bread pieces with halved cherry tomatoes, capers, chopped sundried tomatoes, and 1 tbsp sundried tomato oil. Season with salt and pepper to taste, gently mixing to combine.
- Prepare Avocado: Arrange avocado slices on a plate, drizzle with lemon juice, and sprinkle with chopped chives to prevent browning and add fresh flavor.
- Cook Burgers: Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the mushroom and bean patties for 3-4 minutes on each side, being careful not to flip them too often to prevent breaking. If they crumble slightly, gently press back together with a spatula.
- Assemble Burgers: Fill the hollowed bottom halves of the ciabatta rolls with the panzanella salad. Place the cooked burger patty on top, then add sliced mature cheddar cheese, pea shoots, and avocado slices. Spread peach ketchup on the top halves of the rolls and place them on top.
- Serve: Serve the burgers immediately with any remaining peach ketchup on the side for dipping.
Notes
- Soaking the dried porcini mushrooms in boiling water rehydrates them and intensifies their flavor.
- The peach ketchup adds a sweet and tangy twist, but you can substitute with your favorite ketchup if preferred.
- Handle the burger patties gently when cooking to avoid them falling apart as they have a soft texture.
- To make the dish vegan, substitute the cheddar cheese with a plant-based cheese alternative.
- Use fresh bread to ensure the best texture for the panzanella salad and burger rolls.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: 5-a-day burger, vegetarian burger, mushroom burger, peach ketchup, panzanella salad, healthy burger, veggie burger recipe
