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MUSHROOM, FETA AND ASPARAGUS BURGERS

MUSHROOM, FETA AND ASPARAGUS BURGERS

MUSHROOM, FETA AND ASPARAGUS BURGERS

This is great vegetarian streetfood which tastes great made at home.

Prep: 15 minutes
Cook Time: 15 minutes
Serves: 2

Method

Puree the beans, garlic, lemon juice, 30 millilitres of the oil and the zest in a food processor or mash all together well.

Stir in the chives, taste and season. Reserve.

Heat a barbecue or ridged grill (or frying pan) over moderate to high heat.

Brush the remaining oil over the blanched asparagus and the mushrooms, season with salt and pepper and barbecue, grill or fry for about 4 minutes on each side until well browned.

Spread the insides of the buns with the bean puree and place some watercress, some asparagus, a mushroom and some feta on each of the bottoms.

Place the tops of the buns on the filling and serve.

Ingredients

1 can Cannellini Beans drained

1 Garlic Clove peeled and chopped

300 millilitres Lemon Juice

75 millilitres extra virgin olive oil

Zest of 1 lemon

10 grams chives, finely sliced

300 grams asparagus spears woody ends snapped off, blanched in a saucepan of boiling water for 2 minutes

250 grams large mushrooms, stalks sliced off flush with the caps

4 hamburger buns, sliced in half, insides toasted under the grill

50 grams watercress sprigs, thick stems discarded

100 grams Feta sliced

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