Roasted Celeriac Burger from The Green Barbecue Cookbook by Martin Nordin

Fire up the grill and celebrate with this delicious veggie burger recipe from The Green Barbecue Cookbook by Martin Nordin.

ROASTED CELERIAC BURGER with herb cream and chanterelles

 

Serves 6

 

3 small celeriacs (celery roots), the diameter should correspond to the size of the bun

rapeseed or peanut oil, for frying

sea salt and freshly ground black pepper

 

Herb cream

1 bunch of mixed herbs, e.g. thyme, rosemary and dill

juice of  ½ lemon

3 tablespoons olive oil

sea salt and freshly ground black pepper

100 g (3 ½ oz/scant ½ cup) crème fraiche

 

Chanterelles fried in butter

rapeseed or peanut oil, for frying

150–200 g (5–7 oz) chanterelles

2–3 garlic cloves

2 tablespoons butter

sea salt and freshly ground black pepper

 

To serve

6 burger buns, halved

butter for the buns

some dill and thyme

 

Preheat the oven to 180ºC (350ºF/Gas 4).

Scrub the celeriacs clean under running water. Then fully dry them.

Heat plenty of oil in a frying pan (skillet) and flash-fry the celeriacs all over until the skin is golden brown (do not cut them up). Transfer them to an ovenproof dish and sprinkle with salt and pepper. Bake for about 2 hours, or until they are soft on the inside.

For the herb cream, mix together the herbs, lemon juice and olive oil using a hand blender or food processor. Add salt and pepper to taste. Pour the crème fraîche into a bowl and sprinkle the herb mixture over it, while carefully stirring with a fork so as to create a delicate marbling on the surface. Put to one side.

For the chanterelles, heat the oil in a frying pan until it starts to smoke. Toss in the chanterelles and flash-fry them for a minute or so. Peel the garlic cloves, crush them with the thick edge of a knife and put them in the pan together with the butter. Reduce the heat and fry until the mushrooms develop a nice colour.

Butter the buns on the cut surface and fry them quickly in a frying pan or grill (broil) them in the oven.

Cut the roasted celeriac into 1 cm (½ in) thick slices and put 2–3 slices on each bun. Splash on a little herb cream, put a fistful of mushrooms on top and finish off with herbs.

Share your dish with us! Tag @hardiegrantuk or use #HGbbqweek if you're cooking along at home. 

The Green Barbecue Cookbook by Martin Nordin is available now in local bookshops, on Amazon or at Waterstones.