Mushroom and celeriac burgers
Mushroom and celeriac burgers

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mushroom and celeriac burgers. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mushroom and celeriac burgers is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mushroom and celeriac burgers is something which I’ve loved my whole life. They’re nice and they look wonderful.

Great recipe for Mushroom and celeriac burgers. I wanted to try something different with celeriac (I always roast or mash it). This was definitely an experiment but one which paid off. I think You could use any root veg in place of celeriac (parsnip, squash, pumpkin etc) and add any other veg.

To begin with this recipe, we must first prepare a few ingredients. You can cook mushroom and celeriac burgers using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom and celeriac burgers:
  1. Get 1 celeriac
  2. Make ready 200 g mixed mushrooms
  3. Get 15 g dried mushrooms
  4. Take 1 red onion
  5. Make ready 2 cloves garlic
  6. Take 1 tbsp fresh thyme leaves
  7. Make ready Zest of 1 lemon
  8. Take 2 handfuls breadcrumbs
  9. Make ready 1 handful Parmesan
  10. Make ready 1/2 tsp grated nutmeg
  11. Get 1 egg

For the celeriac remoulade, place the egg yolks, mustards and vinegar into the bowl of a food processor and blend until well combined. The search for a decent vegan burger recipe can be quite an arduous one: crumbly textures, tasteless tofu, same old slimy portobello mushroom. This slow-roasted celeriac is cooked directly on the hot coals, giving it a wonderfully smoky flavour. In a large bowl, mix ground beef, egg, celery, onion, mushroom, garlic, soy sauce, salt, and pepper by hand.

Steps to make Mushroom and celeriac burgers:
  1. Preheat the over to 180 degrees. Peel and chop the celeriac into large cubes. Coat with olive oil, season and roast for 30 mins until soft.
  2. Meanwhile soak the dried mushrooms in hot water
  3. Finely chop the onion and garlic and fry in olive oil over a medium to low heat until soft - don’t burn. Stir through the thyme and transfer to a large mixing bowl. Add the breadcrumbs, lemon zest, seasoning to the same bowl.
  4. Drain the dried mushrooms. Return the pan to the heat and fry the mushrooms over a medium / high heat until cooked. Note- they should start to release liquid.
  5. Once cooked, transfer the mushrooms to a board and chop roughly. Then add them to the mixing bowl with the nutmeg.
  6. Remove the celeriac from the oven and mash roughly with a potato masher. Then transfer to the mixing bowl. Leave the oven on.
  7. Finally, add a handful of Parmesan cheese and one egg. Mix everything together and form into 4 patties. Then heat a tbsp olive oil in a pan over a medium heat and fry the patties for two minutes on the each side, until brown.
  8. Remove from the pan, transfer to a baking tray and cook in the over for 20 minutes. Then serve.

This slow-roasted celeriac is cooked directly on the hot coals, giving it a wonderfully smoky flavour. In a large bowl, mix ground beef, egg, celery, onion, mushroom, garlic, soy sauce, salt, and pepper by hand. Roll and pat mixture into five thick patties. Heat a small amount of cooking oil in a skillet on medium heat. Cook patties on both sides until done.

So that is going to wrap it up with this special food mushroom and celeriac burgers recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!