Ingredients Jump to Instructions ↓

  1. 100 g shelled walnuts , halved

  2. 1 cloves garlic

  3. 200 ml milk

  4. handfuls watercress , stalks only

  5. olive oil

  6. 30 g freshly grated pecorino or parmesan

  7. raw beetroot

  8. 1 carrot

  9. 2 egg yolks

  10. handfuls breadcrumbs

  11. 1 tbsp plain flour

  12. olive oil , for frying

  13. 2 portobello mushrooms

  14. 1 crusty burger bun

  15. handfuls watercress

Instructions Jump to Ingredients ↑

  1. For the pesto: put the walnuts in a small saucepan with the garlic and milk. Bring to the boil for a few seconds and then remove from the heat (this removes the bitterness of the nuts).

  2. Scoop the walnuts and garlic clove out of the pan with a slotted spoon. Put them in a small food processor with the watercress stalks and blend until smooth. Add a splash of the milk and blitz again. Continue to add milk until the mixture becomes thick and ‘spoonable’.

  3. Add a splash of olive oil, the pecorino (or parmesan) and season with salt and pepper. Blend again and set aside.

  4. To make the rösti: grate the beetroot and carrot into a bowl (use latex gloves if you wish to avoid staining your hands with the beetroot juice). Squeeze out as much liquid as possible and transfer to a clean bowl.

  5. Mix in the egg yolks, breadcrumbs and flour. Season with salt and pepper.

  6. Shape the mixture into a round pattie with a diameter roughly the same as the mushrooms and, if you have time, leave to firm up in the fridge for 30 minutes.

  7. For the burger: heat a griddle. Brush the mushrooms with olive oil and place on the preheated griddle. Turn over once there are griddle marks on one side and cook the other side.

  8. To cook the rösti: heat a dash of olive oil in a frying pan and fry until nicely coloured on both sides.

  9. To serve, cut the bun in half and spread the bottom half with a dollop of pesto. Add a small handful of watercress leaves and top with the first mushroom. Spread a little more pesto on top, then the rösti and the second mushroom. Finish with more pesto and the second half of the burger bun. Any leftover pesto can be covered and kept in the fridge for 2-3 days.


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