Mushroom, Chestnut and Cauliflower Burger. Miso Glazed Sweet Potato Wedges. Smokey Aubergine and Sultana Chutney.

Note: The mix for the burgers and the aubergine chutney can be made the day before and kept in the fridge before the final cooking.

Ingredients:

Makes 4 Burgers

For the burgers:

100g Diced onion

1 Clove garlic, grated

250g Mushroom cups, cut into quarters

200g Cooked peeled chestnuts

250g cooked green lentils, well drained.

200g Cauliflower, cut into small florettes

2 tblsp cornflour (plus extra for coating)

0.25 tsp All spice

1 tsp salt

0.5 tsp Ground black pepper

1 tblsp chopped thyme

To finish the burgers:

4 Brioche burger buns

Cheese slices

Sliced Tomato

Little gem lettuce.

Note: To make these burgers vegan, substitute the burger buns and cheese slices for vegan products.

For the Chutney:

1 large aubergine

1 small onion, sliced

50g Sultanas

2 tblsp Rice wine vinegar

2 tblsp Demerara sugar

1.5 tsp Smoked Paprika

Salt and black pepper.

For the Wedges:

750g Sweet potatoes, cut into large wedges

1 tsp Ginger paste

2 tsp Miso paste

3 tblsp Olive oil

Salt and black pepper.

Method:

For the aubergine chutney:

Pre-heat an oven to 200 degrees C ( 400 degrees F) gas mark 6
Pour boiling water over the sultanas and leave to soak for 20 minutes
Prick the aubergine a few times on each side with a fork and rub with a little oil, place on a baking tray and put in the oven for 25 minutes or until the aubergine is thoroughly cooked and soft all the way through.
When the aubergine has cooled enough to handle, cut open and remove the flesh with a spoon, put in a bowl and discard the skin.
Heat a frying pan and add 1 tblsp of olive oil, add the onion and fry until golden brown. Add the cooked aubergine and brown for a minute, add the smoked paprika and stir in.
Add the rice wine vinegar, brown sugar, and some salt and pepper to season.
Drain the water from the sultanas and add to the pan.
Turn the heat up on the pan and boil the liquid, stirring continuously until it is all incorporated and is a chutney consistency.
Remove from the heat.

For the burgers:

In a food processor put the mushrooms, chestnuts, onions, cauliflower, onion, garlic and all spice and blend. Try not to over blend and allow for a few chunks for texture.
Heat a heavy bottomed pan and add 2 tblsp of olive oil. Transfer the blended mix into the pan and cook on a medium heat for 5 minutes, stirring continuously. The mix should become dry as it cooks. If there is any liquid coming from the mix continue to cook. When done transfer the mix to a mixing bowl.
Take the cooked lentils and crush with your hands to squeeze any water the are holding out.
Add the lentils and cornflour to the blended veg mix and mix.
Clingfilm the burger mix in the bowl and place in the fridge, a couple of hours is fine but overnight is ideal.
Remove from the fridge split the mix into 4 and shape the burgers, use the burger buns as a guide for the right size and keep them about 1.5cm – 2cm thick.
Coat the burgers in a thin coating of cornflour.

Remove from the pan and place on an oven tray.
Place the burgers in the oven for 15 minutes or until piping hot, topping with the cheese for the final minute.

For the wedges:

Pre-heat an oven to 180 degrees C (350 degrees F) gas mark 4
In a large mixing bowl add the ginger paste, miso paste, olive oil and salt and pepper. Mix to a paste.
Add the cut sweet potatoes to the bowl and mix thoroughly to coat with the paste.
Transfer to an oven tray and place in the oven for 30 minutes or until the wedges are cooked and crispy.