So September begins. The start of my favourite season, where the crisp air meets the autumn-shaded leaves. But you know as well as I do, Autumn is my favourite season because of the exceptional seasonal produce and herby, slow cooked dishes.
Hues of summer still linger in the air, so I created this tasty stuffed-mushroom burger to combine both. Autumn-fragranced rosemary is cooked with garlic, onions, white wine and green lentils before being loaded into flat Portobello mushrooms before being roasted in olive oil.
Serve in a toasted sesame bun, put on a cardigan and enjoy al fresco on a crisp Autumn evening.
Makes 4 burgers
For the burger stuffing:
1 tbsp olive oil
1 onion, chopped finely
3 cloves of garlic, crushed
300g canned green lentils, drained and rinsed
3 ripe tomatoes, seeds removed and chopped
100g fresh white breadcrumbs
100ml white wine (ensure vegan, I used Co-operative Sicilian)
4-5 drops Worcester sauce (ensure vegan, I used Biona)
2 tsp fresh rosemary leaves, chopped
Pinch of sea salt and black pepper
For the mushrooms:
4 large flat Portobello mushrooms, stalks and inner gills gently removed
1 tsp good quality olive oil, for brushing
4 sesame seeded bread buns, sliced in half
2 handfuls of watercress
1. Pre-heat the oven to 180C/ Gas Mark 5
2. In a pan, heat the olive oil and onion over a low-medium heat for 3-4 until softened and starting to brown. Add the garlic, green lentils and tomatoes and cook for a further minute. Add the breadcrumbs, wine and Worcester sauce and sprinkle in the rosemary leaves, sea salt and pepper. Cook for 10 minutes stirring occasionally,
3. Arrange the flat mushrooms on a baking tray and brush over a little olive oil using a pastry brush. Spoon in the lentil stuffing and flatten gently. Cook in the oven for 20-22 minutes.
4. Place the bread bun halves on a dry grizzle pan and toast over a high heat for 1-2 minutes. Place the watercress in the bun.
5. Remove the burgers from the oven and place over the watercress. Serve immediately.