BBQ Hen-of-the-Wood Mushroom Burger

David Darmanin is an Executive Chef and Food Educator for a project that is part of the Chefs in Schools program. He also runs eco-cafes for Greenpeace at summer festivals together with a 35-strong team of dedicated volunteers. At the Greenpeace Cafe & Bakery at Glastonbury Festival, David and his team have created a high-volume / quick-service restaurant system that is entirely free of single-use plastic, reduces carbon footprint to a minimum, uses organic vegetables grown by farmers in the area and salvages perfectly edible ingredients that would have otherwise been destined to the landfill.


BBQ Hen-of-the-Wood Mushroom Burger

Serves 4



4 potato sourdough buns

200g hen-of-the-wood mushroom (or maitake or wild summer mushrooms)

¼ bunch thyme

30ml extra virgin olive oil

Sea salt

 - For the broad bean pate:

50g dried fava beans

¼ bunch fresh marjoram

2 cloves garlic, halved

80ml extra virgin olive oil

Sea salt

 - For the charred greens:

100g kale

100g tenderstem broccoli

100g spring greens

Zest of ½ a lemon

Sea salt

 - For the chilli-garlic oil:

2 red chillies

2 cloves garlic, finely chopped

100ml extra virgin olive oil



Soak the fava beans overnight.

Gently simmer the chopped chilli and chopped garlic in extra virgin olive oil. Allow to cool and rest at room temperature.

Boil the beans with the halved garlic cloves in lightly salted water for 2 hours or until soft. Blitz the beans with the marjoram while slowly pouring in half the chilli-garlic oil until you get a smooth and fluffy texture.

Boil the kale, broccoli and spring greens separately in lightly salted water until slightly softened. Char the greens on the BBQ, roughly chop and toss in a salad bowl while dressing with the remaining half chilli-garlic oil and lemon zest.

Marinate the summer mushroom in oil and thyme for 2 hours, leaving it in whole bunches. Char on the BBQ, portion and finish with salt.

Slice the buns open and toast lightly on the BBQ. Spread the broad bean pate, top with mushroom followed by charred greens. Close the bun and serve.