Using Chayote - The Seasonal Plant Burger

What pass for fun food in our house varies with the harvest and the base ingredient that each of the growing seasons offers.         

Over the next couple of weeks we will be doing the main Chayote harvest. Most of the gourds are destined for ferments and pickles. But delicious as those foods are, we still love to keep a few of the gourds for our favorite plant based burgers.

Chayote can both hold and disperse a great deal of flavour so it's a seasonal favourite.  I

 shred it, lightly salt then add grated carrots followed by an onion. To this I add

finely diced green peppercorns and a optional half of a mild chilli pepper. This is

when I like to add a couple of generous spoonful of a savory sauce, in this case a Yacon and Chilli lime.

After thoroughly combining all the elements, the mixture is covered and set aside for 30 minutes. I then take half the content and leave the other half to steep for a further 30 minutes.

Once l squeeze the liquid from the first half of the mixture I am able to use the seasoned vegetables as a side dish.

While the raw ingredients marinate I turn my attention to the rest of my preparations.

I choose mushrooms as much for flavour as for texture and aubergines from what is ready to harvest from the bushes.

The mushrooms are shredded and the aubergines sliced before they are both laid on a tray and baked 15 to 20 minutes in a medium hot oven.

While this is happening I squeeze the liquid from the rest of the raw vegetables.

To this liquid I add 2 heaped spoons of milled flaxseed. (we store as seeds and grind as needed)

When the mixture has thickened to a gloopy consistency it is ready to use in the next stage on my making.

I blend the mushrooms on a low setting so it retains quite a coarse consistency.

Setting the mushrooms aside, I then blend the aubergines to a smooth paste.

After combining mushrooms and aubergines I add the Chayote mix, then 2 heaped spoons psyllium husks. This along with the flaxseed will help hold the mixture together.

Finally the flaxseed mix is added and thoroughly worked into the mixture until it

comes together and can be handled and shaped into individual burgers.

I fry my burgers in a good sunflower oil, turning until they are golden brown on

both sides before placing on some kitchen towels to absorb excess oil.

While these are lovely burgers which can be eaten in a bun with all the trimmings;

we love them best in a wild mushroom sauce. To sautéed onions I like to add a little yacon, fermented lemon and black salt. I throw in slices of duck potato and when
they are nearly tender add the mushrooms and cook for a few minutes before adding

the reserved liquid from the first half of the Chayote mix. Return the burgers to the pan and simmer on a low heat for several minutes more.

We love to eat these burgers with roast potatoes and the Chayote and carrot salad reserved from the early mix.