If you really like burgers but can't eat them because you are a vegetarian, this is a perfect alternative! With the savory fried celeriac, enriched with the taste of duxelles mushrooms and finished with a creamy truffle yoghurt, this burger is a real delight for vegetarians.
Celeriac, an underrated vegetable, plays the leading role here and proves that it can be a good meat substitute. By frying the celeriac, the burger gets a wonderfully crispy outside with a soft and juicy inside. This ensures that the celeriac gets a meat-like structure.
The mushroom duxelles, a classic French dish made from finely chopped mushrooms, shallots, garlic and parsley, add a deep umami flavor to the burger. The rich and earthy flavors of the mushrooms perfectly complement the subtle sweetness of the celeriac, while providing a delicious texture that makes every bite interesting.
The creamy yoghurt, mixed with a touch of truffle oil and tapenade, adds a luxurious and refined taste that matches perfectly with the flavors of the celeriac and mushrooms. This truffle yogurt provides a delicious contrast with the savory flavors of the burger.
This celeriac burger with mushroom duxelles and truffle yoghurt is suitable for both vegetarians and culinary adventurers, and I am sure it will leave a lasting impression. With its simple ingredients and surprising flavor combinations, this burger is a must-try for anyone who loves good food!
Celeriac Burger with Mushroom Duxelles and Truffle Yogurt
Equipment
- Frying panfor the duxelles mushrooms
- Frying panfor frying the celery
- Frying panto toast your brioche buns
- Cutting board
- Chef's knife
- Mixing bowlfor the yogurt sauce
Ingredients
- 1 celeriac cut and thick slices of 3/4 cm (you get the most beautiful slices from the middle part)
- 2 brioche bun buns Cut open and toasted
- 4 beautiful leaves of lettuce head lettuce
- dash of sunflower oil to fry the celeriac
- 100 gram butter to fry the celeriac
- 3 cloves garlic to fry with the celeriac
- 2/3 twigs rosemary to fry with the celeriac
For the duxelles mushrooms
- chestnut mushrooms cut into very fine cubes
- 2 cloves garlic very finely chopped or pressed
- 1 shallot finely chopped
- dash of sunflower oil for baking
- 4/5 twigs curly parsley finely chopped without the twigs
Truffle yogurt
- 3 tablespoons Greek yoghurt
- 1 tablespoon truffle tapenade
- 2 teaspoons truffle oil
- pepper and salt
Instructions
Truffle yogurt
- Mix all ingredients together until combined.
Mushrooms duxelles
- Cut all ingredients as described in the ingredients list.
- Fry the finely chopped mushrooms in sunflower oil over high heat. Do this until the excess moisture in the pan has disappeared and the mushrooms start to brown.
- Then add the shallot and celeriac, reduce the heat slightly and fry for another 1 minute.
- Turn off the heat and add the parsley, season with salt and pepper and mix until combined.
Baking the celeriac burger
- Place a frying pan on medium/high heat and add a small dash of sunflower oil.
- Add the celeriac and fry briefly on both sides.
- Reduce the heat slightly and add the butter, rosemary and garlic. (NB(if the pan is too hot the butter will burn!)
- Brown the celeriac with the butter (This means that you pour some of the warm golden butter over the celeriac with a spoon, so that the celeriac gets a nice color and the flavors of the rosemary and garlic)
- In the meantime, season the celeriac with salt and pepper.
- Fry the celeriac until you can easily pierce it with a skewer and it has a nice golden brown color.
- Toast the inside of the brioche buns.
Building the citizen
- Spread the warm duxelles on the bottom of the bun.
- Place 2 leaves of lettuce on top and then the patty burger on top.
- Spread a good tablespoon of truffle yogurt over the burger.
- If you have any chopped parsley left, you can sprinkle it over the burger.
- Then you can put the lid of the brioche bun on and enjoy this vegetarian burger!
English 
Nederlands