5-a-day burger

4.25 (13)
⏱ 75 mins 🍽 Serves 2 🌶 british ✅ Easy 🏷 Main course

This British main course delivers a full five portions of fruit and vegetables in a single, flavourful vegetarian burger. The recipe involves creating a sweet peach ketchup, forming patties from butter beans and mushrooms, and assembling the burger with a fresh panzanella-style salad, avocado, and mature cheddar. It's a substantial and inventive dinner option for two, requiring about 75 minutes to prepare and cook.

5-a-day burger

Ingredients

  • 1 tsp rapeseed oil
  • 1 shallot chopped very small
  • 1 garlic clove crushed
  • 213g can peaches in juice, drained
  • 1 tsp brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp salt
  • 1 tsp soy sauce
  • 1/4 tsp cinnamon
  • 1/2 tsp milld curry powder
  • 1 tbsp dried porcini mushrooms
  • 1 tbsp oil
  • 200g button mushrooms chopped small
  • 215g can butter beans drained
  • 1 garlic clove crushed
  • 2 ciabatta rolls
  • 150g cherry tomatoes halved
  • 1 tsp capers
  • small bunch basil chopped
  • 6 sundried tomatoes in oil, chopped plus 1 tbsp of the oil
  • 1 avocado sliced
  • juice 1/2 lemon
  • a few chives chopped
  • handful pea shoots
  • 50g mature cheddar cheese, sliced

Method

  1. Begin preparing the peach ketchup. Cook the shallot in oil in a small saucepan for 4-5 mins until it sizzles and softens. Stir in all remaining ketchup ingredients, bring to a simmer, then remove from the heat. After cooling briefly, transfer the mixture to a food processor and blend until smooth. Return it to the saucepan, bring to the boil and cook for 3-4 mins until thickened. Set aside.
  2. Prepare the burger mixture. Soak the dried porcini mushrooms in 1 tbsp boiling water until softened. Meanwhile, cook the chopped button mushrooms in 1 tsp oil in a separate pan until soft and all liquid has evaporated. Chop the soaked porcini, add them to the pan with the butter beans and remove from the heat. Mash everything together thoroughly with a potato masher. Transfer to a bowl, mix in one crushed garlic clove and season with salt and pepper.
  3. Once the mixture is cool enough to handle, shape it into two large burger patties. Place them on a plate.
  4. Preheat the oven to 180C/160C fan/gas 4. Slice the ciabatta rolls in half horizontally. Gently remove some of the soft bread from the centre of each bottom half, keeping the crust intact to create space for salad. Tear the removed bread into chunks. Place these chunks and the roll halves on a baking tray and warm in the oven for 5-6 mins.
  5. Make the panzanella salad by combining the toasted bread pieces in a bowl with the halved cherry tomatoes, capers, chopped sundried tomatoes and 1 tbsp of their oil. Season with salt and pepper.
  6. Arrange the sliced avocado on a plate, drizzle with lemon juice and scatter the chopped chives over the top.
  7. Heat the remaining oil in a large non-stick frying pan. Cook the bean and mushroom patties for 3-4 mins on each side, turning carefully to prevent breaking. If they do break, simply press them back together with a spatula.
  8. Assemble the burgers. Fill the hollowed bottom bun halves with the panzanella salad. Place a cooked patty on top of each, then add a slice of cheese, some pea shoots and the prepared avocado. Spread the peach ketchup on the top bun halves, place them on the burgers and serve immediately with extra ketchup for dipping.

Nutrition (per serving)

Calories814 kcal
Fat40 g
Saturates10 g
Carbs76 g
Sugars20 g
Fibre15 g
Protein28 g
Sodium1680 mg
Salt4 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinebritish
DietVegetarian