1/2 kg chestnut mushrooms
2 tins chickpeas (drained)
1 bunch spring onions
¼ bunch thyme
½ bunch flat leaf parsley
2 cloves garlic (crushed)
200-250g gram flour
1kg tomatoes (old tomatoes are fine)
2 onions (finely chopped)
1-2 chilli’s (finely chopped. Seeds in or out it’s up to you)
2 cloves of garlic (crushed or finely chopped)
2 tsp black mustard seeds
250ml red wine vinegar.
¼ bunch of coriander
Some very nice uncut bread
1 clove of garlic
Good olive oil
1 Small bag of ready to use rocket leaves
To start we need to get the chutney on the go.
So in a saucepan put a little oil and put it on a medium/high heat. Once hot add the finely chopped onions, chilli and garlic. Cook for a minute or two until it starts to go light brown.
Add the mustard seeds and sugar and stir well. After a minute or two the sugar should start to go syrupy. Add the tomatoes and stir well. Add the vinegar, stir again and turn down to a medium heat and cook until it has reduced by nearly 2/3 rds. Add your chopped coriander and season to taste.
While this is cooking, drain your chickpeas and set aside.
Finely chop your mushrooms (or if you have a food processor do it in there) and in a large frying pan over a medium/high heat add some oil, mushrooms, onions, garlic and the thyme.
Cook until it has absorbed all of the liquid (you will see what I mean after a couple of minutes).
Roughly chop of if you have a food processor pulse your chickpeas until some are a puree and some are still in pieces. Tip out in to a bowl. When your mushrooms are ready and cold add to the chickpeas. Finely slice the spring onions, salt &pepper, the chopped parsley and the gram flour. Add the flour a bit at a time. You want to add enough so it’s not to sticky in your hand, but not too much where it has gone to dry.
Mould in to you’re the shape you want and pan fry in a little oil until you have a nice crispy crust on both sides. Place on a baking tray ready to go in the oven.
Cut yourself some of that uncut bread in nice ¾ inch slices. Put on the baking tray with the burgers and bake in the oven for 10 minutes at 175c.
After 10 minutes, take your bread and the garlic clove (break the clove in half) and rub in to the bread. Drizzle with some good olive oil.
On a plate, place your bread with some rocket on top. Put your burger on top of the rocket and put a heaped dessert spoon of the chutney over your burger.