Cheesy Mushroom Burger And Chips

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut your potatoes (skins on) into chips

Add the chips to a large baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp

While the chips are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, crumble your white cup mushrooms straight into the pan and cook for 8-12 min or until very crisp

Tip: Don't undercook the mushrooms or they will retain too much water, making your patties go soggy!

Meanwhile, combine your red wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar with a pinch of salt in a bowl

Peel and slice your shallot[s] very finely

Add the sliced shallot to the vinegar mix and give everything a good mix up, then set aside to pickle – these are your quick-pickled shallots

Once the mushrooms are crisp, add your soy sauce and a large knob of butter to the pan and cook for 2 min further

Once done, remove the mushrooms from the pan and set aside, reserve the pan

Grate your cheddar cheese

Add your brioche bun[s] to a baking tray and put them in the oven for 5-6 min or until warmed through

Once warmed through, remove the buns from the oven and slice them in half (if required!)

Add your panko breadcrumbs, grated cheese and cooked mushrooms to a food processor with a generous grind of black pepper and blitz until smooth

Shape the cheesy mushroom mixture into 1 patty[ies] per person

Tip: Use flour on your hands if it's too sticky to handle and aim for the patty to be flat and wide (a little wider than the brioche buns if possible!)

Return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the cheesy mushroom patty[ies] to the pan and cook for 3-4 min on each side or until browned and crispy

Tip: Remember to handle gently as the patties may be fragile!

While the cheesy mushroom patty[ies] is cooking, roughly chop your dill

Combine your mayo, chopped dill, tomato ketchup and your Dijon mustard in a small bowl – this is your burger sauce

Wash your lettuce and pat dry with kitchen paper, then remove 1 outer leaf[ves] per person and set aside, then cut the remaining lettuce into wedges

Drain the quick-pickled shallots