for 4 person

Potato puree

600 g	mealy potatoes, peeled, chopped
	salted water, boiling

Mushrooms

2 tbsp	olive oil
1 tbsp	liquid honey
2	garlic cloves, minced
½ bunch	chives, finely chopped
1 tsp	sweet paprika
½ tsp	chilli flakes
½ tsp	salt
300 g	oyster mushrooms
20 g	dried porcini mushrooms, soaked, drained
2 tbsp	sunflower seeds

Burgers

clarified butter

Dressing

200 g	sour single cream
2 tbsp	white balsamic vinegar
1 tbsp	olive oil
½ bunch	chives, finely chopped
¼ tsp	salt
a little	pepper

To serve

1	head lettuce, cut into pieces

How it's done

Potato puree

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, leave in the colander for approx. 5 mins. while the water evaporates. Pass the potatoes through a food mill and into a bowl, leave to cool.

Mushrooms

Combine the oil and honey with the garlic, chives, paprika, chilli flakes and salt. Add the mushrooms, mix. Fry the mushrooms in a non-stick frying pan for approx. 5 mins. per batch, remove, pull apart with two forks, add the mushrooms and sunflower seeds to the potato puree, mix thoroughly.

Burgers

Preheat the oven to 60°C, warm the platter and plates. Shape the mixture into 12 burgers. Heat a little clarified butter in a non-stick frying pan. Fry the burgers in batches over a medium heat for approx. 4 mins. on each side, keep warm.

Dressing

Mix the sour single cream with the vinegar, oil and chives, season.

To serve

Serve the salad with the burgers, drizzle the dressing over the top.

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