Ingredients

1 tsp rapeseed oil

1 shallot, chopped very small

1 garlic clove, crushed

213g can peaches in juice, drained

1 tsp brown sugar

1 tbsp cider vinegar

1 tsp salt

1 tsp soy sauce

¼ tsp cinnamon

½ tsp mild curry powder

1 tbsp dried porcini mushrooms

1 tbsp oil

200g button mushrooms, chopped small

215g can butter beans, drained

1 garlic clove, crushed

2 ciabatta rolls

150g cherry tomatoes, halved

1 tsp capers

Small bunch basil, chopped

6 sundried tomatoes in oil, chopped plus 1 tbsp of the oil

1 avocado, sliced

Juice of ½ lemon

A few chives, chopped

Handful pea shoots

50g mature cheddar cheese, sliced

Instructions

Step 1: Make the peach ketchup by heating rapeseed oil and shallot in a small saucepan over medium-high heat for 4-5 minutes until sizzling and softening. Add canned peaches, brown sugar, cider vinegar, salt, soy sauce, cinnamon, and curry powder. Simmer briefly then remove from heat.

Step 2: Allow the mixture to cool slightly, then blitz in a food processor until smooth. Return to the pan, bring to a boil, and reduce for 3-4 minutes until thickened. Set aside.

Step 3: Soak the dried porcini mushrooms in 1 tablespoon boiling water until softened. Meanwhile, heat 1 teaspoon oil in a saucepan and cook button mushrooms until soft and liquid evaporates.

Step 4: Chop the soaked porcini mushrooms and add to the pan with butter beans. Remove from heat, mash together with a potato masher, then stir in crushed garlic and season with salt and pepper. When cool, shape into two large burger patties.

Step 5: Preheat the oven to 180°C (160°C fan)/Gas 4. Cut ciabatta rolls in half and hollow out some bread from the bottom halves, keeping the crust intact. Tear the removed bread into chunks and place all bread pieces on a baking tray. Warm in the oven for 5-6 minutes until slightly dried.

Step 6: Prepare the panzanella-style salad by combining the toasted bread pieces, cherry tomatoes, capers, sundried tomatoes, and the oil from the sundried tomatoes in a bowl. Season with salt and pepper.

Step 7: Lay avocado slices on a plate, drizzle with lemon juice, and sprinkle with chopped chives.

Step 8: Heat the remaining oil in a non-stick frying pan and cook the burgers for 3-4 minutes on each side. Handle gently to avoid breaking; reform with a spatula if needed.

Step 9: To assemble, fill the hollowed bottom halves of the rolls with the panzanella salad, place the burger patties on top, then layer with mature cheddar, pea shoots, and avocado. Spread peach ketchup on the top halves of the rolls and serve immediately with extra ketchup for dipping.

Tips & Variations

Soaking dried porcini mushrooms in hot water enhances their flavor and softens them for mixing.

Use wholegrain or gluten-free rolls as a substitute for ciabatta to suit dietary needs.

Add a splash of balsamic vinegar to the panzanella salad for extra tang.

For a spicy kick, mix a little chili powder into the mushroom and bean mixture before shaping the patties.

Storage

Store any leftover burgers, ketchup, and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the patties gently in a pan or microwave before assembling the burger again. The salad and fresh toppings are best served fresh and should be consumed soon after preparation.

FAQs

Can I make this burger vegan?

Yes, simply omit the mature cheddar cheese or replace it with a plant-based alternative to keep the recipe vegan-friendly.

How do I prevent the burgers from falling apart?

Be gentle when cooking and flipping the patties as they are softer than meat burgers. Use a sturdy spatula and cook on medium heat to help them hold together better.