Ingredients:

Instructions:

Melt the butter in a large frying pan over a low heat. Add the onion and cook for 5 minutes or until just softened. Add the garlic and thyme, and cook for a further 5 minutes. Roughly chop the mushrooms and half the chestnuts into ½-1cm pieces. Add to the cooked mixture in the pan and increase the heat. Stir well to combine and season to taste. Cook for 5 minutes or until any liquid has evaporated. Spoon half of the mixture into a large bowl. Place the remaining mixture and the remaining whole chestnuts in a food processor. Blitz to make a stiff paste then stir this into the original mixture and leave to cool completely. When cool, mix in the mozzarella. Using your BurgerMate, shape into patties. Set aside and chill until needed. Using the preheated barbecue or a non-stick frying pan, over a medium heat, cook the burgers for 8-10 minutes before carefully turning over with a wide fish slice. Cook for 5-10 minutes on the other side, or until golden. Serve hot with plenty of salad, such as Spinach & Roquette Salad or coleslaw and 'damper' rolls.