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Miso-glazed celeriac burgers

These celeriac burgers major on flavour and will be a hit with both veggies and meat eaters
Miso-glazed celeriac burgers

Ben Forte of Kamado Joe shares his recipe for miso-glazed celeriac burgers

uk.kamadojoe.com

Serves    4

For the burgers:

  • White miso 3 tbsp
  • Vegetable oil 1 tbsp
  • Celeriac 1, peeled

For the slaw:

  • Soy sauce 2 tbsp
  • Maple syrup 1 tbsp
  • Cider vinegar 2 tsp
  • Chinese five spice ½ tsp
  • White miso 1 tsp
  • Red cabbage ¼, finely sliced
  • Savoy cabbage ¼, finely sliced

To serve:

  • Brioche buns
  • Chinese crispy chilli
  • Rocket
  1. For the celeriac burgers: mix together the miso and oil and smother over the peeled celeriac, saving a couple of tablespoons of the marinade for later. Wrap the celeriac in tin foil and allow to sit for at least 2 hours.
  2. Fire up the charcoal grill until it reaches 180°c . Roast the celeriac in the tin foil over an indirect heat for about 1½ hours until it has softened throughout.
  3. For the slaw: whisk together the soy sauce, maple syrup, vinegar, five spice and miso. Toss through the sliced cabbage.
  4. When the celeriac has cooked, increase the heat of the barbecue to a searing temperature and set it up for direct cooking. Slice the celeriac into thick steaks and glaze with the remaining marinade. Grill on each side until crispy all over.
  5. To serve: lightly grill the brioche buns and assemble the burgers with the chilli, rocket and your favourite condiments.

 

Pair these next-level celeriac burgers with Ben’s Smoked Orange Dirty Cider cocktail.

Supported by

Indy Cafe Cookbook Volume 2

You will need

For the burgers:

  • White miso 3 tbsp
  • Vegetable oil 1 tbsp
  • Celeriac 1, peeled

For the slaw:

  • Soy sauce 2 tbsp
  • Maple syrup 1 tbsp
  • Cider vinegar 2 tsp
  • Chinese five spice ½ tsp
  • White miso 1 tsp
  • Red cabbage ¼, finely sliced
  • Savoy cabbage ¼, finely sliced

To serve:

  • Brioche buns
  • Chinese crispy chilli
  • Rocket

Method

  1. For the celeriac burgers: mix together the miso and oil and smother over the peeled celeriac, saving a couple of tablespoons of the marinade for later. Wrap the celeriac in tin foil and allow to sit for at least 2 hours.
  2. Fire up the charcoal grill until it reaches 180°c . Roast the celeriac in the tin foil over an indirect heat for about 1½ hours until it has softened throughout.
  3. For the slaw: whisk together the soy sauce, maple syrup, vinegar, five spice and miso. Toss through the sliced cabbage.
  4. When the celeriac has cooked, increase the heat of the barbecue to a searing temperature and set it up for direct cooking. Slice the celeriac into thick steaks and glaze with the remaining marinade. Grill on each side until crispy all over.
  5. To serve: lightly grill the brioche buns and assemble the burgers with the chilli, rocket and your favourite condiments.

 

Pair these next-level celeriac burgers with Ben’s Smoked Orange Dirty Cider cocktail.

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For the burgers:

  • White miso 3 tbsp
  • Vegetable oil 1 tbsp
  • Celeriac 1, peeled

For the slaw:

  • Soy sauce 2 tbsp
  • Maple syrup 1 tbsp
  • Cider vinegar 2 tsp
  • Chinese five spice ½ tsp
  • White miso 1 tsp
  • Red cabbage ¼, finely sliced
  • Savoy cabbage ¼, finely sliced

To serve:

  • Brioche buns
  • Chinese crispy chilli
  • Rocket
  1. For the celeriac burgers: mix together the miso and oil and smother over the peeled celeriac, saving a couple of tablespoons of the marinade for later. Wrap the celeriac in tin foil and allow to sit for at least 2 hours.
  2. Fire up the charcoal grill until it reaches 180°c . Roast the celeriac in the tin foil over an indirect heat for about 1½ hours until it has softened throughout.
  3. For the slaw: whisk together the soy sauce, maple syrup, vinegar, five spice and miso. Toss through the sliced cabbage.
  4. When the celeriac has cooked, increase the heat of the barbecue to a searing temperature and set it up for direct cooking. Slice the celeriac into thick steaks and glaze with the remaining marinade. Grill on each side until crispy all over.
  5. To serve: lightly grill the brioche buns and assemble the burgers with the chilli, rocket and your favourite condiments.

 

Pair these next-level celeriac burgers with Ben’s Smoked Orange Dirty Cider cocktail.

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