THE world-beating VEGGIE BURGER
There’s still time to fire up the barbie before autumn arrives – and what better excuse than chef Bruno Loubet’s flavour-packed patty, which proves beyond doubt that vegetarian food, done well, is hard to beat
V IS FOR VEGETARIAN
PHOTOGRAPH TARA FISHER FOOD STYLING JEN BEDLOE STYLING DAVINA PERKINS
Mushroom and celeriac truffle burger
MAKES 8 PATTIES. HANDS-ON TIME 50 MIN, OVEN TIME 45-50 MIN, PLUS SOAKING AND CHILLING
MAKE AHEAD
Make the burgers to the end of step 5 up to 24 hours in advance and keep covered in the fridge, then cook when needed.
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About delicious. Magazine
The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.