Method (Serves 6)

  1. Finely chop the onion and rosemary and add to a bowl, chop the prunes and chestnuts into approximately ½ cm pieces and add to the bowl, add all other ingredients to the bowl season and mix well.
  2. Split the mix into six equal amounts and mould into burger shapes; put the burgers on a plate, cover with cling film and chill in the fridge for 20 minutes.
  3. Heat the grill to maximum and cook the burgers for 8-10 minutes, depending on thickness, making sure the juices run clear.
  4. Cut the bun in half and grill lightly, on the bottom half of the bun put the lettuce, place the burger on the lettuce and top with a spoonful of the red current mayonnaise and crisp parsnip.

To Serve: crusty white bun, crisp parsnips, lettuce, red current mayonnaise