Wild mushroom & squash burger with crushed herb peas & picante salsa

By Marek Dabrowski

Prep Time: 45 mins
Cooking Time: 45 min
Serves: 4

Ingredients for vegetable burger patties
  • 250g wild mushroom 
  • 250g Paris brown mushrooms 
  • 150g butternut squash (diced & roasted)
  • 1 x onion 
  • 2 x garlic cloves 
  • Cajun spice 
  • ½ x bunch parsley 
  • 50g plain flour 
  • Salt & pepper
  • Virgin olive oil
  • Burger bun of choice
  • Slice of tomato
Ingredients for crushed herb peas
  • 150g garden peas 
  • 1/3 x bunch of parsley 
  • 20g diced onion 
  • 2 x cloves garlic 
  • 50ml vegetable stock 
  • ½ x lemon zest 
Ingredients for Picante Salsa
  • 2 x tomatoes cut into small cubes. 
  • ½ x red onion cut into small cubes.
  • ½ x red & ½ x green jalapeño diced finely. 
  • 1/3 x bunch of coriander 
  • 1 x garlic clove
  • ½ Lime juice & zest 
  • Salt & pepper 
Cooking method for burger
  • Preheat the oven to 185C ready to roast butternut squash.
  • Dice all mushrooms. 
  • Dice the butternut squash.
  • Dice the onion, chop the parsley and mince garlic cloves.
  • Sauté the diced onion and garlic until lightly brown.
  • Put the squash into the oven coated with virgin olive oil, salt & pepper for about 15 mins.
  • Add wild & Paris brown Mushroom to the onion and garlic mix, cook for 10 - 15 minutes on a medium heat. 
  • Season the mushroom and onion mix with Cajun spice to taste, parsley, salt & pepper and plain flour. 
  • Once squash is out of the oven turn down the temperature to 165C ready for your burger mix.
  • Mash roasted squash and add to the mushroom mix.
  • Make 4 balls of equal size and mould into a burger shape. 
  • Put the burger patties on a tray with rubber mat or baking parchment and roast for 15 - 20 mins at 165C. 
Cooking method for crushed herb peas
  • Braise the peas with parsley, onion and garlic, vegetable stock and lemon zest for 5 - 8 mins on a low heat (try not to overcook the peas or they’ll brown). 
  • Blend the braised peas for 5 - 10 seconds 
  • Add salt & pepper to taste. 
Cooking Method for picante salsa
  • Thinly chop everything and mix together, adjust seasoning with lime juice & zest, with a pinch of salt & pepper  

Assemble the burger beginning with the bun base, burger patty, a spoon of crushed peas, a slice of tomato, a spoon of salsa and top with the bun.

Hope you enjoy - Marek Dabrowski, Head Chef at etcvenues 133 Houndsditch