Recipe of the week: The foraged Scotch Beef PGI burger
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To celebrate the recent Foraging Fortnight, Make It Scotch has shared this recipe that contains ingredients foraged in various locations in the Scottish Highlands by Ardgay-born Andy Waugh, keen forager and co-founder of Mac & Wild and the recently launched Sixes restaurants.
Andy explained: "Mushrooms are abundant in Scotland and there are a few easy ones to get to know. I've grown up waiting for the chanterelles to come into season and always look forward to going out with the family to forage enough for dinner!"
Ingredients (serves two)
250g foraged mushrooms, cleaned (can substitute with button mushrooms)
1 small onion diced
1 clove garlic
200g milk
3 stalks picked thyme leaves
2 burger buns
1tsp rowanberry jelly (can substitute with redcurrant jelly)
2tsp French's mustard
Gherkin slices
4tbs finely sliced iceberg lettuce
4 100g Scotch Beef PGI patties
2tbs caramelised onion
4 slices American burger cheese
Method
In a small sauce pan, over a medium heat, brown the mushrooms in 25g of unsalted butter or oil for two minutes. Remove eight mushrooms and keep to one side for the burger.
Add the garlic and onion until soft and translucent (about five minutes).
Before the onions brown add in the milk and thyme leaves and reduce by half.
Pass the sauce through a sieve. Blend the mushroom onion mix and slowly add the milk back in until you reach a nice consistency similar to custard. Season appropriately.
Slice the bun in half and toast both sides.
Spread half a teaspoon of jelly on the base followed by the mustard, pickles and iceberg lettuce.
Place a large dollop (two tablespoons) of the mushroom puree in the middle of the lettuce and add four of the sautéed chanterelles to each burger.
Smash the patties in a hot frying pan in a little oil and season.
Flip them over and place the caramelised onions on one of the patties and top each with two slices of cheese.
Place one patty on top of the other (I like to leave the onion one on the bottom for some reason) and the bun on top of that.
Now cloche the burger cheese tower!
Pour 30mls of water into the pan and cover the meat/cheese/bread tower with a tight fitting lid or metal bowl.
Leave it for 30 seconds then carefully place on top of the base.
Leave it to sit for a couple of minutes for all the flavours to marry together and enjoy this messy beauty!
- For more recipes visit www.makeitscotch.com
