麻豆约拍

by Marcus Wareing from Marcus at 麻豆约拍 (Harper Collins)

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Just because you don't eat meat or you choose to have a meat-free meal shouldn't mean you have to miss out on the opportunity of indulging in a decent burger.听 This is full of amazing earthy flavours 听the addition of quinoa gives it a good protein content you don't get in many veggie burgers.听 Make sure you serve this in a decent bun.听 I like to use brioche burger buns, especially when they are toasted lightly to bring out their sweetness.听 Some smoky Applewood cheese melting over the top of the burger is a must, as is a dollop of onion marmalade or relish 听garlicky aioli or mayo.

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Makes 8

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Prep time: 30 mins

Cooking time:听 20 mins

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Ingredients

100g quinoa

300g celeriac, grated

olive oil for frying

250g chestnut mushrooms, cut into 1cm dice

2 x 400g tins cannellini or butter beans, drained

10g tarragon leaves, roughly chopped

10g thyme leaves

200g mozzarella cheese, grated

125g dried panko breadcrumbs

sea salt 听freshly ground black pepper

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To Serve

8 brioche burger buns, cut in half

Applewood cheese, sliced (or any smoked Cheddar)

Onion Marmalade (see recipe below) or tomato ketchup

Roast Garlic Aioli (see recipe below) or garlic mayonnaise

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Method

Put the quinoa 听200ml of water in a saucepan 听bring to the boil over high heat, then boil for 1 min.听 Reduce the heat to low, cover 听leave to cook for 12 mins.听 Remove from the heat 听allow to sit for 5 mins with the lid on.听 Fork through the quinoa to separate the grains 听leave to cool.

Arrange the celeriac in a steamer set above a pan of simmering water 听steam for 3 mins.听 Transfer to a plate lined with kitchen paper to absorb any excess moisture 听leave to cool.

Heat the olive oil in a frying pan 听cook the mushrooms until golden 听any moisture has evaporated.听 Leave to cool.

Transfer the cooled quinoa, celeriac 听mushrooms to a food processor 听add the beans, tarragon, thyme 听mozzarella.听 Pulse-blend until the mixture comes together.听 Season well 听fry a little of the mixture in oil to check for seasoning.听 Divide the mixture into 8 patties 听lightly coat in breadcrumbs.听 Chill in the fridge for at least 30mins to firm up.

Pour olive oil to come 1cm up the side of a frying pan 听place over a medium heat.听 Fry the patties (you may need to do this in batches) until golden on each side 听heated through.

Heat a grill to medium-high.听 Lightly toast the cut sides of the brioche buns.听 Top the burgers with cheese 听grill to melt.

To assemble the burger, spread some onion marmalade on the bottom halves of the buns 听sit the burgers on top.听 Add a spoon of Roast Garlic Aioli 听top with the bun lid.

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Onion Marmalade

Makes approx.:听 350ml

Prep time: 10 mins

Cooking time: 30 mins

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Ingredients

1 tbsp vegetable oil

3 onions, diced

3 garlic cloves, chopped

1 tsp ground cumin

150ml white wine vinegar

200g caster or granulated sugar

1 tsp black onion seeds (nigella seeds)

2 tsp mustard seeds

4 black peppercorns

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Method

Heat the oil in a saucepan 听gently saut茅 the onions 听garlic until softened but not coloured.听 Add the cumin 听continue to saut茅 for 1 minute before adding the vinegar, 75ml of water, the sugar, onion seeds, mustard seeds 听peppercorns.听 Cook over moderate heat until the liquid has evaporated.

Leave the onion mix to cool.听 When cold, the marmalade is ready to use.

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Roast Garlic Aioli

Makes: approx. 250ml

Prep time: 20 mins

Cooking time: 45 mins

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Ingredients

2 garlic bulbs

175ml olive oil, plus extra to rub

3 egg yolks

1 tbsp white wine vinegar

陆 tsp Dijon mustard

50ml vegetable oil

squeeze of lemon juice

sea salt

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Method

Preheat the oven to 180C/ 160C fan/ gas 4.

Remove a quarter of the top of the garlic.听 Sit the garlic in a piece of foil 听rub with a little olive oil 听some salt.听 Wrap 听roast in the oven for 45mins.

When cool enough to handle, squeeze out the soft-roasted garlic into a bowl.听 Mash with the back of a fork until completely smooth.听 Cover 听set aside to cool completely.

Put the egg yolks in a bowl 听using a balloon whisk, mix in the vinegar 听Dijon mustard.听 Put both oils in a jug 听slowly drizzle into the egg yolk mixture, continuously whisking as you do so.听 When you have a thick mayonnaise consistency, stir in the garlic pur茅e 听season with salt 听a squeeze of lemon juice to taste.听 If not using straight away, store in the fridge where it will keep for up to 3 days.