1 tablespoon oil
1 onion, chopped
1 clove garlic, peeled and crushed
100g (4 oz) shitake mushrooms, diced
175g (6 oz) shelled hazelnuts and walnuts
50g (2 oz) breadcrumbs
2-3 tablespoons mixed chopped parsley and coriander
1 egg
salt and freshly ground black pepper
Heat the oil and gently fry the onion until soft, then add the garlic and mushrooms and cook until well softened.
Preheat the oven to 200C (gas mark 6, 400F) and roast the hazelnuts and walnuts on a baking tray for 3-4 minutes. Remove the skins from the hazelnuts and grind both nuts finely. Add the breadcrumbs, herbs and cooked mushroom mixture, then add the egg. The mixture should be moist but still hold together.
Season well and leave to chill for several hours. Shape into burgers and cook for 4-5 minutes on each side.
Serves 6