Celeriac steak burgers with fennel slaw
Mellow celeriac takes a hero role in this tender and savoury burger. The fennel slaw acts as a fresh foil to the surprising richness of the harissa and miso celeriac 'steaks'.
Ingredients
For the celeriac steaks
- 1 celeriac (about 750g/1lb 10oz), peeled and sliced into 4 rounds
- 75g/2½oz unsalted butter, melted
- 2 tbsp rose harissa
- 1 tbsp sweet white miso
- 1 lemon, juice only
- 2 garlic cloves, crushed
For the fennel slaw
- 1 fennel, finely sliced on a mandoline
- 1 tbsp pumpkin seeds, toasted
- ½ orange, zest and juice
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
To serve
- 4 burger buns, toasted
- mayonnaise
Method
Preheat the oven to 180C/160C Fan/Gas 4. Use a sharp knife to score both sides of each celeriac round in a cross-hatch pattern. Transfer the slices to a roasting tin in an even layer and season generously with salt. Add 100ml/3½fl oz water to the base of the dish and cover tightly with kitchen foil. Transfer to the oven to steam for 25 minutes.
Meanwhile, combine the butter, harissa, miso, lemon juice and garlic in a bowl. Combine the fennel slaw ingredients in a separate bowl, then season with salt and pepper. Set both bowls aside.
Turn the heat on the oven up to 240C/220C Fan/Gas 9. Carefully pour any liquid leftover in the roasting tin away, discard the kitchen foil, then pour the butter mixture over the celeriac and return to the oven for 25–30 minutes. Turn and baste the celeriac ‘steaks’ with the butter mixture 3–4 times during cooking.
To serve, spread the base of a burger bun with mayonnaise. Top with a celeriac ‘steak’, 1 teaspoon of the flavoured butter and some of the fennel slaw, before sandwiching with the top of the burger bun. Repeat with the remaining buns.
Recipe Tips
Any leftovers can be roughly chopped and stirred through grains for a speedy lunchbox salad.
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