STEAMED BURGER RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
  3. Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
  4. One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
  5. Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
  6. Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine.
  3. Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick.
  4. Rub all over with oil and dust with ground coriander, then place on an oiled baking tray and roast for 25 minutes, or until dark and crispy, topping with the Cheddar and warming the rolls for the last few minutes.
  5. Meanwhile, peel and very finely chop the remaining onion with the tomatoes and place in a bowl. Squeeze over the lime juice, add a few shakes of Tabasco and season to taste. Destone, peel and finely slice the mango and avocado.
  6. Halve the warm rolls and divide the yoghurt between the bases, followed by half the salsa, the mango, avocado and coriander leaves. Top with the burgers, remaining salsa and extra Tabasco, pop the lids on and press down lightly. Always nice with oven-roasted, skin-on chips.