4 Seeded Brioche Burger Buns

Ingredients

• 2 St Pierre Seeded Brioche Buns
• 1 onion, diced
• 2 tsp sesame oil
• 150g Shiitake mushrooms, roughly chopped
• 150g Portobello or chestnut mushrooms, roughly chopped
• 1 clove garlic, chopped
• 1 tsp grated fresh ginger
• 75g cooked couscous (approx 35g uncooked weight)
• Large handful pecan nuts or walnuts
• 2 tbsp milled linseed 1 free range egg
• 1 tbsp chilli sauce (eg sriracha, sweet chilli or gochujang sauce)
• 1 tbsp soy sauce
• 2 tbsp panko breadcrumbs
• 1-2 tbsp chopped fresh coriander
• For the pickles
• 2 tbsp rice wine vinegar (or white wine vinegar)
• 1 tbsp light soy sauce
• ¼ tsp salt
• ¼ tsp sugar
• A little fresh red or green chilli, thinly sliced (optional)
• 1 tsp sesame seeds (white or black sesame seeds both work well)
• 1 small carrot, peeled and very thinly sliced
• 10cm cucumber very thinly sliced
• Vegetable or olive oil for frying

To serve:

• 3 tbsp mayonnaise
• 2 tsp sriracha or other chilli sauce
• Shredded iceberg lettuce

Steps

1. Add the raw couscous to a bowl and pour over an equal quantity of boiling water. Stir then cover and set aside for 5-10 minutes
2. While the couscous is soaking, saute the onions in the sesame oil for 3-4 minutes.
3. Add the chopped mushrooms and cook for another 8-10 minutes or so, then add the garlic and ginger. Cook for a further minute, then tip into the food processor bowl with the blade fitted
4. Add the cooked couscous, nuts, linseed, egg, chilli sauce, soy sauce, panko breadcrumbs and coriander and pulse a few times until the mixture comes together but still has some texture
5. Tip into a bowl, cover and chill for 30 minutes
6. Meanwhile make the pickled carrots and cucumber. Mix together the vinegar, soy sauce, salt ,sugar, chilli and sesame seeds in a bowl and add 2 tbs cold water. Add the sliced carrots and cucumber and stir then set aside.
7. Take the chilled mushroom mixture (it should have firmed up a little but will still be quite soft) and form into 4 patties. Cook the patties in a little oil in a frying pan over a medium heat for about 7-8 minutes on each side or until golden and cooked throughout. Alternatively place onto a baking tray and cook in the oven for about 20 minutes at 170°C
8. Lightly toast the buns.
9. Mix together the mayo and chilli sauce and spread a little over the bun bases then add some shredded lettuce. Top with a mushroom burger then some pickled vegetables. Finish with another dollop of mayo and pop on the lids

Ingredients

• 4 St Pierre Seeded Brioche Buns
• 2 oranges
• 1 zested and both juiced
• 2 duck breasts, boneless, skin on
• Sea salt and black pepper
• 1 small onion, very finely chopped
• 100ml chicken or vegetable stock
• 2 tsp honey
• 1 tsp cornflour
• 1 tbsp butter
• ¼ savoy cabbage, or few handfuls Cavolo Nero, or curly kale, shredded

Steps

1. Preheat the oven to 180°C fan/200°C conventional/gas 6 and place a baking tray in the oven
2. Zest one of the oranges then squeeze both of the oranges
3. Pat the duck breasts dry with kitchen paper then use a sharp knife to score the skin a few times, but make sure you don’t cut into the meat. Season with a little salt and pepper
4. Heat a frying pan over medium heat and add the duck breasts, skin side down. Fry gently for about 4 minutes or until the skin is golden brown and crispy. Drain off the fat half way through cooking, keeping a little for later.
5. Turn and cook the other side for one minute