1
Start by making the peach ketchup. In a small saucepan, add the shallot and oil, heat over medium‑high heat for 4‑5 minutes until sizzling and softened. Add the canned peaches, brown sugar, apple cider vinegar, salt, soy sauce, ground cinnamon and curry powder. Bring to a gentle boil, remove from heat, let cool slightly, then transfer to a food processor bowl and blend until smooth. Return the mixture to the saucepan, bring to a boil and simmer for 3‑4 minutes until thickened. Remove from heat and set aside.
2
For the patties, soak the dried porcini in 1 tbsp hot water in a small bowl until softened. Meanwhile, heat 1 tsp oil in a skillet and sauté the sliced mushrooms until soft and all liquid evaporates. Add the softened porcini and butter beans, remove from heat and mash the mixture with a sturdy spoon until the beans break down and the mushrooms combine. Transfer to a bowl, add the minced garlic, and season with salt and pepper.
3
When the mixture cools to touchable temperature, shape it into two large patties and place them on a plate – they are ready for frying.
4
Preheat the oven to 180 °C (160 °C with convection, gas 4). Slice each ciabatta bun in half. Carefully remove the soft interior from the bottom half, leaving the crust, and tear it into small pieces. Spread the crumbs and the sliced bun halves on a tray and bake for 5‑6 minutes until the buns are warmed and the crumbs slightly dry.
5
For a panzanella‑style salad, place the toasted bread crumbs in a bowl, add cherry tomatoes, capers, sun‑dried tomatoes in oil and a drizzle of oil. Season with salt and pepper and mix.
6
Arrange the avocado halves on a plate, drizzle with lemon juice and sprinkle with sliced scallion.
7
In a large non‑stick skillet, heat the remaining oil and fry the patties for 3‑4 minutes per side, without flipping too often so they don’t fall apart. If the patties break, press them together with a spatula.
8
To assemble the burger, on the bottom half of each bun place the panzanella salad, then the patty, a slice of mature cheddar, pea shoots and avocado. Spread the peach ketchup on the top half. Serve immediately, keeping extra ketchup in a side bowl for dipping.

Source: bbcgoodfood.com

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