This oozy truffle mushroom cheese burger is for those who are prepared to get slurpy and dirty. Whoever said veggies are bland will be running for their money after they try this oozy burger. Even better, there’s minimal graft involved.
This dish can easily be whipped up in the kitchen, or is a great meat-alternative for those summer BBQ’s. We created a really simple and refreshing salsa for the bun. However, if you’re craving something a bit creamier and richer, our guacamole sauce would also work beautifully. (Find the recipe here Oozy Cheese Fondue Chickpea Burgers with Guacamole)
We realised not everyone has truffle oil stocked up in their cupboard, and it’s honestly not a necessary addition. But if you can get your hands on this jewel of an oil, it’ll 100% take your mushroom cheese burger to the next level. Enjoy!
2 large portabello mushrooms
1 seeded bun
1 bunch of rocket
2 slice of edam cheese
2 tomatoes diced evenly, seeds removed
1/4 red onion finely diced
2 tsp lemon juice
1 tbsp finely chopped parsley
1/2 tsp sugar
1 tsp truffle oil
1 tbsp olive oil
1 onion ring
- Combine the truffle oil, tomato, onion, sugar, lemon juice and parsley to make the salsa and set aside
- Cut the bun in half and toast each side.
- Season the mushrooms and place in a heated oiled pan, seering the mushrooms for roughly 3 minutes each side.
- Once that ‘shroom is nice and juicy, top with a slice of cheese and add a splash of water. Cover, and let the heat do it’s melty-magic.
- Once the cheese has melted, layer the burger as: bottom bun, salsa, rocket, mushroom, cheese, onion, burger and lid.
Here are some BBQ chicken Banh Mi’s to go tell yo nan about. We even tried, test (and certainly delivered) a tofu version for all you veggie lovers out there.
Packed with fresh eastern flavours, it’s as beautiful in colour as it is to taste. The tangy pickled salad balances out the sweetly marinaded chicken/tofu beautifully. And to top it all off, Sriracha mayo, mint leaves and coriander… Hooly smokes, you better make sure yo nan took her meds!
We whipped out the barbie for this one. This added an extra lovely hint of smokiness to the proteins. However, if you’re having a rainy day wack it on the kitchen grill and it’ll still go down a treat. Enjoy!
- 500g chicken thigh meat / firm tofu
- 50ml rice wine vinegar
- 2 tablespoons brown caster sugar
- 1 carrot, finely shredded lengthways
- 1/2 cucumber, finely shredded lengthways
- 25ml light soy sauce
- 25ml dark soy sauce
- 150ml chilli sauce
- 1 garlic clove, minced
- 1 baguette
- 5 tbsp mayonaise
- 4 tbsp Sriracha sauce
- Small bunch coriander sprigs, leaves picked
- Small bunch of mint, leaves picked
- To make the faux pickled salad, mix the ginger, sugar and vinegar along with a heavy pinch of salt in a bowl before tossing the cucumber and carrot. Set aside for 30 minutes.
- For the marinade, combine the chilli sauce, garlic and both types of soy sauce in a bowl, and add the chicken (or tofu). Leave to mix and work its magic for 1 hour minimum.
- Whilst those flavours are getting to know each other we can rev the barbie up. Once the coals are past their initial intense heat and are a grey colour add the chicken – the marinade has a high sugar content so really high direct heat will char and carbonise the chicken so watch out for this. Continuously baste the meat with the left over sauce for 5 minutes before flipping the chicken to cook the other side, once the meat is cooked through remove and pull apart. If you’re using tofu, you literally only need to wack this on for about 5 minutes, till crispy.
- Drain your pickled vegetables and butterfly your baguette, place the bread over the BBQ evenly toasting, hopefully creating some nice charred bits in the process.
- Combine the Sriracha sauce and mayonnaise before spreading over the bread. Then stuff the bread with your chicken / tofu, pickled vegetables and herbs.
To take your banh mi to a higher dimension of gooey could ever plop a soft poached egg on top, here’s how to perfect those huevos!
Ah yes – avocado on toast, the brunch which has found itself on menu’s which tout as many bean blends as they do beards. Oh millennial’s what is this generational cat nip which has taken the future roof from your head?
Well Tim Gurner I guess it must be a combination of the brunches heavenly creaminess and our financial shortsightedness which must be stopping us from buying a home.. Nothing to do with the housing markets ever increasing growth in relation to wages.
Watch out for this recipe.. It might just make you homeless, heres how to make the crack cocaine of brunches.
1 Brown whole wheat bun
1 tbsp white wine vinegar
1 tsp Balsamic glaze or vinegar (optional)
- Take your avocado, cut it in half and bring the knifes sharp edge down over the nut, twist, and it should effortless de-seed allowing you to scoop out the contents. Add a heavy pinch of seasoning before smashing the green gunk into a textured pulp, next cut your bun in half and toast.
- Take a pot of salted water and bring to a boil, then add the vinegar and turn the heat down so the raging bubbles begin to gently float. Give the water a stir and crack your egg into a mug. In one swift motion drop the egg into the water and allow it to boil for 2 minutes, this will give you a soft centre. Once cooked, retrieve with a slotted spoon and drain the water off over a kitchen towel.
- Smother your toasted bun with avocado and gently rest your egg on top. You may now optionally draw a quick fancy spiral of balsamic glaze over your creation.
- Enjoy and say good bye to home ownership
These beautiful Cheese Fondue Chickpea Burgers pack a nutritional punch, squeezing in a good old chunk of your five a day, all the while being just a little bit on the naughty side. The stringy cheese fondue melts and mixes with the creamy guacamole making for an incredibly juicy vegetarian burger. The tartness of the lime juice cuts through the rich sauce keeping the burg fragrant and balanced.
Loaded Sweet Potato Fries
The sides are totally down to you, what you do with your burger is non of my business, but we really wanted to give the cheese its own pride of place, and letting us get all involved with its silky stringy texture. We decided on having sweet potatoes fries; The pink tattied wonder is great for no fuss fries as they require no pre boiling. Their naturally soft fluffy interior just means all we have to do is give them a swift chop and slide them into the oven. For some extra pizzazz we sprinkled over thyme, chopped rosemary and a little diced onion.. For bonus points dollop your left over guac and sauce over them.
Now lets be honest the real money shot comes from that first ladle of piping hot cheese fondue as it hits the fries.. Thats a whole level of heavenly satisfaction in it self.
- 400g Chickpeas, drained
- 1 tsp ground cumin
- A fist full of Coriander, leaves separated and chopped
- 1 ime zest and juice
- 1 egg
- 70 grams of bread crumbs.. Or just one of the buns from your pack
- a white onion cut into large whole onion rings, dice the inner smaller rings
- 3 Brioche Buns
- 2 Tomatoes 1 sliced into rings, 1 diced
- 1 Avocado
- Mixed Italian lettuce
- A small knob of Butter
- tbsp of flour
- 200ml Milk
- 4 springs of thyme
- With your hands smash the chickpeas, cumin, half the coriander, lime zest, lime juice, and the egg along with a decent pinch of salt and pepper until a smooth paste is formed with a few leftover chickpeas. Then incorporate the breadcrumbs until a dough like mixture is formed and press these into patties, then covering with baking paper and leave in the fridge for 10 – 15 minutes. This helps them keep their shape when frying.
- Now our patties are cooled we can start on our garnish. With a fork smash the guacamole with the diced tomatoes and remaining coriander, season and then set aside.
- For the fondue, make a roux by first melting butter and then adding flour. Allow for the flour to cook out for a few minutes and then add enough milk so the thickness of the sauce is only slightly less thick than nacho cheese. Now slowly whisk in the grated cheese and thyme keeping the heat on a medium low. make sure the sauce isn’t aggressively bubbling as a high heat will cause the sauce to split.
- Take the patties, keeping both sides of the baking parchment attached and place into an oiled pan on a medium heat. Cook both sides for approximately 5-6 minutes, or until golden brown before flipping. Slice your buns and toast each side in the juices released by the patties and set aside.
- To plate starting from the bottom of the bun place a dollop of guacamole followed by italian lettuce leaves and sliced tomatoes. Then Place chickpea pattie on top and drench in delicious cheese sauce before adding two onion rings and the bun lid.
Optionally dollop the remaining cheese sauce and guacamole over your sides for extra dipping capabilities.
Hollandaise sauce is one of my personal favourites to make. It’s silky, creamy texture works beautifully with fish, eggs or asparagus. It can also be used as a base for other sauces like the Béarnaise, or for combining with whipped cream for an even lighter richer version.
It can look a little daunting, but honestly once you’ve done it a couple of times you’ll get a feel for the texture, right application of heat and correct taste. It’s this trial and error process that will really teach you how to make the sauce perfectly and help with balancing the three key ingredients.
The below guidelines are a sure fire way to ensure you reach that saucy nirvana when testing for taste and texture.
Too / not Acidic enough? Use less or more vinegar.
Not thick enough? Try whisking for longer (but not too long!) or adding an extra yolk.
Too orange or thick? Incorporate more butter.
I’ll show you two separate methods, the first is the traditional method and the second will use a blender. Both ways will work so it’s just a matter of what feels most comfortable for you.
Method one requires setting up a Bain Marie (Water Bath) and allot of whisking, I prefer this since it allows for more control and doesn’t require cleaning a blender.
Method two requires no heating as the blender naturally cooks the ingredients, this method is also the quickest and most fool proof, it just takes some cleaning at the end!
- 2 Egg yolks
- 1 tablespoon of lemon juice / White wine vinegar (Or use half of each)
- 1/4 block of melted butter
- Gently melt butter in a pan or microwave so it just turns to liquid (Too much heat and the fat will brown)
- Create a Bain Marie taking a pot of boiling water, sitting a glass or metallic bowl over it.
- Combine the yolks with your choice of vinegar, season and begin vigorously whisking with a balloon whisk.
- Very slowly incorporate the melted butter whilst constantly whisking.
- keep incorporating butter until the sauce sits over the back of a spoon without dripping off like water.
- Serve warm or room temperature.
- Gently melt the butter in the microwave or until liquified.
- Add egg yolk, vinegar / lemon juice to the blender followed by seasoning with salt and pepper.
- Begin blending and very slowly pour melted butter into the blender.
- Taste for seasoning and check texture.
Kicking things right off with a Vietnamese classic Beef Pho.
Our version of the dish packs all the punch and flavour as one of those fancy edgy Soho restaurants, but the difference is this one won’t set you back £15.
What I love about this version is it’s very easy, employing some of the fundamental techniques an authentic Vietnamese Pho recipe may include and once you’ve mastered this version you can just submit the stock you buy, use the same spices and vary the ingredients to suit what type you want. Pho is the perfect recipe to get creative with.
The secret here is finding a carton’d, low sodium, liquid and organic (if possible) beef stock that we can then adjust to suit the flavour profile we want… This need not be expensive, any decent supermarket should sell them, we got ours from Wholefoods for around £1.50.
So without further a due here is our super flavoursome, super speedy Tuesday 2hr Pho.
The Authors prescribed vibes for the dish
For the Broth
– 1.5 litre low sodium, liquid beef stock
– 1/2 Onion (Cut in half)
– 3 inch piece of root ginger (sliced whole down the middle)
– 1/4 leek (optional)
– Carrot (optional)
– Lump of rock sugar / Brown sugar (1 – 2 Tablespoons)
– 1 Garlic Clove
– Bunch Coriander stalks
– 1/2 stick of Cinnamon
– 3 Cloves
– Star Anise
– 3/4 Pepper Corns
– Vermicelli noodles
– Frying steak (As thinly sliced as possible)
– Bunch Coriander leaves
– small handful of chopped raw leeks
– 1 Scallion finly sliced into rings
Here you can really go ape, so the rest are optional and just gives it your own spin
– Sesame seeds
– Hot sauce
– Chilli Flakes
– Soft Boiled Egg
– Hoisin Sauce
– Fish sauce
– Chilli Flakes
Take your hard spices and toast until a fragrant aroma is released. If they turn black or white you’ve gone too far, then remove and set aside.
Take onion, garlic and ginger, then put you skillet pan on uber high or, place directly over a gas flame and char the living shit out of them. Not completely blackened all over but just on one side, and only so its just on one surface. This should only take a minute or two, too much charring will leave the broth tasting bitter, we want this to give it a smokey aroma. remove and set aside.
In the same pan, dump your stock into the pan and add onion, leek and carrot. set this to a rolling simmer for 45 minutes.. If you like this stage you can leave going all day, in fact the longer the better but as we already have liquid stock we only need to do it while we prep our other ingredients. This is also the time to add any random bones or lean cuts of cow you may have lying around the house.
Moving on we can begin to prepare all our garnish, so if not already done so, pick the coriander leaves from their stalks and place them into the broth. Then, slice a scallion into thin hoops, bare in mind here that the thinner the better. Slice your beef wafer thin, now I really mean this, the recipe wont work unless your beef is paper thin, so if necessary take the time to sharpen your knife.
Cook your rice noodles as per the packaging, drain and set aside.
Around the 1 hour mark add the ginger, garlic, sugar and hard spices.. cook and infuse these with the broth for 15-20 minutes, be sure to taste as having these in for too long can make the broth overly fragrant, we want it to remain beefy with an overtone of spicy aroma.
Remove items added in step 6 and / or drain liquid.
- Take a bowl and add cold noodles, and wafer thin, raw beef slices. Bring broth to a boil and pour in covering the beef and noodles – By not cooking the beef the liquid will cook the meat to a natural medium rare.. Finally add raw coriander, leek, scallion and any of the optional garnish, enjoy!