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5-a-day burger

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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15 mins
Serves 2

For the burgers-
1 tbsp dried porcini mushrooms
1 tbsp Mr Hugh’s basil infused rapeseed oil
200g button mushrooms, chopped small
215g can butter beans, drained
1 garlic clove, crushed
2 ciabatta rolls
150g cherry tomatoes, halved
1 tsp capers
6 sundried tomatoes in oil, chopped plus 1 tbsp of the oil
1 avocado, sliced
juice ½ lemon
a few chives, chopped
handful pea shoots
50g mature cheddar cheese, sliced

For the peach ketchup-
1 tsp Mr Hugh’s garlic infused rapeseed oil
1 shallot, chopped very small
213g can peaches in juice, drained
1 tsp brown sugar
1 tbsp cider vinegar
1 tsp salt
1 tsp soy sauce
¼ tsp cinnamon
½ tsp mild curry powder


Start by making the peach ketchup. Put the shallot and Mr Hugh’s garlic infused rapeseed oil into a small saucepan over a medium-high heat for 4-5 mins or until sizzling and starting to soften. Add all the other ketchup ingredients bring to a simmer then take off the heat. Allow to cool briefly, then place into the bowl of a food processor. Blitz until smooth then pour everything back into the saucepan. Bring to the boil and reduce for 3-4 mins or until thick. Remove from the heat and set aside until needed.

To make the burgers put the porcini mushrooms into a small bowl and pour over 1 tbsp boiling water and allow to steep until soft. Meanwhile, put 1 tsp of Mr Hugh’s basil infused rapeseed oil into another saucepan and cook the chopped button mushrooms until soft and all the liquid has evaporated. Chop the porcini mushrooms and add to the pan along with the butter beans. Remove from the heat and using a potato masher squish everything together until the butter beans are completely mashed and are thoroughly mixed with the mushrooms. Tip the mixture into a bowl and stir in a crushed garlic clove and season well with salt and pepper.

When cool enough to handle, shape the bean and mushroom mix into 2 large burger patties and place on a plate ready for cooking.

Heat BBQ.  Cut each of the ciabatta rolls in half through the middle. Carefully pull out a little of the bread from the middle of the bottom half of each roll, leaving the crust in tact. You just want to make a little extra space here for the salad. Tear the bread you have pulled out into small chunks and place on BBQ along with the cut halves of the rolls for 5-6 mins or until warmed through and slightly toasted.

To make the panzanella-style salad put the toasted pieces of bread into a bowl along with the cherry tomatoes, capers, sundried tomatoes and the Mr Hugh’s basil infused rapeseed oil. Season with salt and pepper.

Lay the avocado halves on a plate, pour over the lemon juice and sprinkle with the chives.

Place the bean and mushroom burgers on the BBQ for 3-4 mins on each side, try not to turn them too much as they can break up a little.

To build the burger, fill the cavity in each of the bottom halves of the burger buns with the panzanella salad. Balance the burger on top of the salad, then top with the cheese, followed by the peashoots, and avocado. Spread the peach ketchup on the top pieces of the roll to finish Serve immediately with any remaining ketchup on the side to dip.

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