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Mushroom burger with red pepper and nectarine chutney

Because who doesn’t love a mushroom burger? Take it up a level by adding pickled cucumbers and your very own home-made fruity chutney.


For the mushroom burger
80g butter
50g portobello mushrooms, roughly chopped
5 sprigs thyme, chopped
2 cloves garlic, finely grated
Handful parsley, chopped
1 tsp ground coriander
½ cup breadcrumbs
1 egg, lightly whisked
Salt and black pepper
For the pickled cucumber
½ cup rice vinegar
½ cup dry white wine
½ cup hanepoot
1 cucumber, cut into 2 cm-thick sticks
For the chutney
3 red peppers, deseeded and roughly chopped
3 nectarines, chopped
50 ml red wine vinegar
50g brown sugar
Salt and black pepper
50 ml olive oil
1 tsp turmeric
To serve
2 tbsp olive oil
300g paneer, sliced
6 pretzel rolls
200g baby salad leaves

For the mushroom burger
1. Heat half the butter and olive oil over high heat and sauté the mushrooms until golden. Add the thyme and garlic, and cook for 1 minute.
2. Place the mushrooms in a bowl and mix in the parsley, coriander, breadcrumbs and egg. Season.
3. Use your hands to shape the mixture into medium-sized burger patties. Heat the rest of the butter and oil in pan and fry the patties until golden on either side.
For the pickled cucumber
1. Pour all liquid ingredients in a pot and bring to the boil. Place the cucumber into the hot pickle. Set aside until cool, then drain on paper towel.
For the chutney
1. Place all the ingredients in a large pot over medium heat. Add 1 cup water and stir gently every 5–8 minutes. Be careful not to overstir or the consistency will be too smooth.
To serve
1. Heat the olive oil in a pan over high heat and fry the paneer slices for 3 minutes on each side.
2. Toast the pretzel buns in a hot oven until crispy. Top with chutney, followed by the burger patty, paneer and baby leaves. Serve with pickled cucumbers on the side.

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