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.
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.