Mushroom Burgers With Mashed Potatoes - cooking recipe

Ingredients

150 ml semi-skimmed milk
8 g fresh yeast
125 g plain flour
2 tsp sugar
3 medium egg yolks
35 g butter
1 tbsp sesame seeds
300 g purple potatoes, peeled and chopped
3 tbsp oil
5 None spring onions, chopped about 5 cm lengths
4 large portobello mushrooms
1 tbsp grainy mustard
50 g bean sprouts

Preparation

To make the burger buns, warm 1/4 cup of milk and dissolve the yeast in and stir. In a bowl, combine 2/3 cup of flour and 1 tsp sugar, the add to the milk/yeast until incorporated. Cover and leave in a warm place for about 30 minutes.
When the dough has doubled in size add the rest of the flour, 2 egg yolks, 1 oz of butter and a pinch of salt. Knead until smooth then cover and leave to proof again for another 30 minutes.
Preheat oven to 400\u00b0F. Roll the dough on a floured surface to about 1 inch thick, cut out 4 circles, place on a baking tray, cover and leave for a further 20 minutes to proof. Brush the buns with a mixture of 1 egg yolk and 1 tsp water, sprinkle with sesame seeds and bake for about 15 minutes until golden brown.
Meanwhile, boil the potatoes in salted water for about 20 minutes then drain. Pour the rest of the milk in with the potatoes and mash until smooth. Season with salt and pepper.
Heat 1 tbsp oil in a frying pan and cook the scallions for about 3 minutes. Sprinkle over 1 tsp sugar to caramelize and season with salt and pepper. Set aside and allow to cool.
Heat the rest of the oil in a pan and saute the mushrooms for about 2-3 minutes. Season with salt and pepper and allow to cool.
To serve, cut the burger buns in half and heat, sliced side down, for about 1 minute in a hot pan. Spread a mixture of butter and mustard on the top half of the bun. On the bottom half, add the mashed potatoes, mushrooms, scallions, bean sprouts, and potatoes again with finally the bun top and serve.