Mushroom and Corn Burger

Ingredients 

• 1 cup button mushrooms quartered
• ½ cup sweetcorn kernels boiled
• 4 burger buns
• 1 tablespoon oil + to shallow fry
• 1 tablespoon garlic chopped
• 1 medium onion finely chopped
• Salt to taste
• ¼ teaspoon crushed black peppercorns
• ½ teaspoon red chilli flakes
• 1 cup potatoes boiled, peeled and mashed
• ½ cup dried breadcrumbs
• 2 tablespoons mayonnaise
• 2 teaspoons mustard sauce
• A few Iceberg lettuce leaves
• Tomatoes thin roundels as required
• 4 cheese slices
• 4 cherry tomatoes to garnish

Method

1. Heat oil in a non-stick pan, add garlic and onion and sauté till raw smells disappear. Add mushrooms and corn and saute for 2-3 minutes. Add salt, crushed peppercorns and red chilli flakes, mix and saute for 2-3 minutes. Crush the mixture lightly with a masher. Transfer the mixture into a bowl and set aside to cool down to room temperature.
2. Once the mixture is cool add potatoes and mix well. Add breadcrumbs and mix well. Divide the mixture into 4 equal portions and shape them into patties.
3. Heat sufficient oil in a non-stick pan, place the patties in it and shallow-fry, turning sides, till the patties are evenly golden brown on both side. Drain on absorbent paper.
4. Halve the buns horizontally, place them in the pan and toast them lightly.
5. To assemble the burger spread 1 teaspoon mayonnaise and ½ teaspoon mustard on each half. To assemble the burger spread 1 teaspoon mayonnaise and ½ teaspoon mustard on each half. Place some iceberg lettuce leaves on each base half of the buns, over that place a mushroom and corn patty, 2-3 tomato slices and a cheese slice. Cover each with a top half of the buns.
6. Secure with a cherry tomato toothpick skewer, place the burgers on a serving platter and serve immediately.