Summer gourmet mushroom burger

Published in The Mushroom Cookbook by Michael Hyams and Liz O’Keefe, this summery gourmet mushroom burger is a bit of fun in the kitchen and a tasty combo.

Summer_Gourmet mushroom burger

Using these cultivated mushrooms, you can have this burger at anytime, but we’ve added some golden summer girolles (otherwise known as golden chanterelles) and tart blackberries to indicate that autumn is ahead, a teaser of the mushroom bounty that’s to come. With a Camembert sauce and homemade onion rings, this burger is a treat and maybe not for the dieters amongst us…

Serves 2
Ready in 25 minutes, plus chilling 

1 Portobello mushroom, thinly sliced 

300g minced (ground) steak 1 garlic clove, crushed
1 red chilli, chopped 

pinch of sugar
1 egg, beaten
1 tbsp chopped fresh curly parsley 

100g oyster mushrooms, roughly chopped
plain (all-purpose) flour, for dusting
1⁄2 large onion, sliced into rings
1 eryngii, sliced
1 tsp butter
50g girolles, ripped apart
50g Camembert cheese 

100g blackberries
2 ciabatta rolls, halved diagonally 

100g rocket
sea salt and ground black pepper 

1 In a pan, blanch the Portobello mushrooms in boil water for 5 minutes, then drain. In a large bowl, mix together the steak, garlic, chilli, sugar, beaten egg and parsley, then season. Roughly mix the oyster mushrooms into the meat mixture, then dust your hands with flour and shape into two patties. Place on a plate lined with baking parchment and wrap in with the Portobello slices, then chill for 1 hour. 

2 In the meantime, preheat the griddle and then cook the onion rings and eryngii slices for 2 minutes on each side. Place on a baking sheet, then keep warm on a low heat in the oven. 

3 Cook the burgers for 3 minutes on each side, turning carefully to keep the mushrooms intact, for rare or to your liking on the griddle pan or in a frying pan, flipping once to cook evenly on each side. Meanwhile, heat the butter
in a frying pan and add the girolle mushrooms, and fry for 2 minutes, until softened. Add the Camembert and when it has melted, stir in the blackberries.Toast the cut side of the ciabatta rolls under a preheated grill or broiler until golden. 

4 Set up the ciabatta rolls on serving plates and place the rocket on the bottom piece.Top with the burger, onion rings and eryngii, then the girolle sauce, and the top of the bun. Serve immediately.