A delicious mushroom dish for any occasion!
1. for the burgers make the spinach in a small saucepan with a little boiling hot water for 2 min. Drain well and dry with paper towels.
2. heat oil in a pan and sauté leek and garlic briefly for 2-3 min. Add remaining ingredients except breadcrumbs and sauté 5-7 min until vegetables are tender. Add spinach and do 1 min.
3. grind mixture in a food processor for 30 seconds until almost smooth. Pour into a large enough bowl, add in bread crumbs, mix well and cool enough to make quantity. With floured hands, shape the mixture into four on-the-spot burgers. Set aside to cool for 30 minutes.
4. For the fries, cut the potatoes into narrow quarters and simmer in a saucepan of boiling hot water for ten minutes. Drain and roll in the flour and chili seasoning. Place fries on a baking sheet and drizzle with oil. Bake in the heated stove for half an hour at 200 degrees /gas mark 6 until golden brown.
In the meantime, heat 1 tbsp oil in a frying pan and roast the burgers for 8-10 minutes. Turn once to the other side. Serve in a soft bun with leafy salad and fries as a side dish.
These spicy vegetable burgers are tasty, exceptional when served in a warm bun with light fries from the stove as an entrée.
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