Parmesan-Crusted Puffball Mushroom Burgers

The ultimate veggie burger! Wild puffball mushrooms, crusted with crispy, umami, toasted Parmesan, with fresh veggies & sourdough bun.

puffball mushroom, sliced (one thick burger-sized slice each)
100g flour (many types will work, including gluten-free)
1 teaspoon sea salt
freshly ground black pepper, to taste
1 egg
50g ‘Parmesan’, finely grated but not powdered
knob of butter
drizzle of olive oil
4 crusty, sourdough rolls
burger toppings and garnishes, to taste (I used tomato, avocado & cress)

View the full recipe at Ramsons & Bramble →