Go Back
Celeriac burger

Celeriac Burger with Mushroom Duxelles and Truffle Yogurt

Print Recipe Pin Recipe
Cook Time 30 minutes
Course Main course
Servings 2 people

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!

I hope it tastes well!