dee-22194
dee-22194

Dee’s Mustard Omega Burger Skewers with Celeriac Puree and Red Wine Onions

By Dee, 25th October 2016

The summer may be a distant memory now as the autumn nights draw in, but that doesn’t mean you can’t channel the spirit of the summer with some delicious skewered-style fare. These delicious skewers feature Dee’s Vegan Burgers coated in a mouth-watering honey-mustard glaze served with some comforting celeriac mash and winter greens for a real crowd-pleaser the whole family will come running for.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Prep: 50 mins
  • 50 mins

    50 mins

  • Yields: serves 4-6

Difficulty rating:

Ingredients

1 tbsp olive oil

5 red onions, peeled and sliced

2 tbsp sugar

200 ml red wine

2 tbsp red wine vinegar

4 packets Dee’s Omega Burgers

2 tbsp dijon mustard

50 g panko crumbs

1 large celeriac, peeled and cut in large cubes

sea salt

4 tbsp extra virgin olive oil

500 g wild spinach (or other winter greens of your choice)

You will also need:

baking tray

parchment paper

8 metal/wooden skewers

Directions

1Begin by making the caramelised onions. Add the oil and onion slices to a large frying pan and sprinkle the sugar over them. Cook for 5 minutes on a medium-high heat until they begin to caramelise. Add the red wine and increase the heat until bubbling as to burn off the alcohol. Finally add the vinegar, season well with salt and pepper, reduce the heat and cook for a further 20 minutes.

2Preheat the oven to 200℃. Prepare the ingredients for the skewers, mix the mustard in a small bowl and have a pastry brush to hand and pour the panko crumbs onto a large plate.

3Cut the burgers into quarters. Gently feed 4 of the quarters, (one whole burger), onto each skewer, being careful not to break them. Brush the burgers with the honey-mustard sauce on both sides. Dip the sticky skewers in the panko crumbs and lay them on a baking tray lined with parchment paper. Bake in the oven for 15-20 minutes until beginning to turn golden.

4Meanwhile cook the cubed celeriac in a pan of boiling water for 10 minutes, until tender when pierced with a knife. Drain and add to a food processor with a good pinch of sea salt and 4 tbsp of good extra virgin olive oil and blend until smooth.

5Heat a little oil in a large frying pan, add 2 tablespoons of water when the oil is hot, being careful to stand back a bit and sauté the spinach for about 3 minutes until beginning to wilt. Season with salt and serve on a large platter together with the celeriac puree, caramelised onions and burger skewers.

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