Mushroom and celeriac burgers
Mushroom and celeriac burgers

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mushroom and celeriac burgers. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Mushroom and celeriac burgers is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Mushroom and celeriac burgers is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular 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 cook it.

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

This slow-roasted celeriac is cooked directly on the hot coals, giving it a wonderfully smoky flavour. Celeriac, also called celery root, is the perfect candidate for recreating schnitzel, a favorite dish of Austria. When sliced thin and cooked, it becomes tender but retains some firmness. Obstinate celeriac slices might not bend perfectly round the side of the pan at first but, never fear, after the mushrooms have been added, they will do what they are told.

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.

When sliced thin and cooked, it becomes tender but retains some firmness. Obstinate celeriac slices might not bend perfectly round the side of the pan at first but, never fear, after the mushrooms have been added, they will do what they are told. Flop in your mushrooms and arrange them in the centre. Arrange the rest of the celeriac slices over the top and dot with the remaining butter. Then remove from the bowl, pat dry and finely chop.

So that is going to wrap this up with this exceptional food mushroom and celeriac burgers recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!