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The puffburger

This is an incredibly satisfying bit of fast food. You could make it with large, flat field mushrooms or something similar but, to be honest, it would be quite a different dish. The dense, savoury flesh of a puffball, enhanced by being fried in bacon fat, is uniquely delicious.


Put a frying pan over a medium heat, add the fat, then add the bacon and cook until it is as crisp as you like it. Remove the bacon and keep it warm.

Add the slices of puffball then turn them over immediately, to stop the first side absorbing all the fat, and fry for about 3 minutes, until golden. Flip them over again and fry the other side for the same amount of time. Season the puffball.

Cut open the baps, add two slices of bacon to each, then some of the dressed leaves, then a couple of slices of puffball. (Some have been known to add ketchup at this stage.) Close the baps and serve straight away.

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  • 1 tbsp oil or lard
  • 4 rashers streaky bacon
  • 4 slices puffball, skin removed and cut into slices about 2cm thick, trimmed to roughly the same size as the baps
  • Salt and freshly ground black pepper
  • 2 good soft baps
  • A few salad leaves - dressed, if you like, with a little vinaigrette (combine 3 tbsp olive oil with 1 tbsp wine, sherry or cider vinegar and season with salt, pepper and a pinch of sugar)

This recipe is taken from...

River Cottage Mushroom Handbook