100g dried shitake mushrooms, soaked in water, then thinly sliced
100g of blanched spinach that’s dried well, chopped roughly, then dried
400g of dry crushed mash (using whole baked potatoes in the oven that are baked until just cooked)
2g of dried thyme leaves
400g cooked and drained chickpeas
Roasted sweet potato (as per recipe)
8 cloves garlic, peeled and finely chopped
12g parsley, finely chopped
30g tahini
20ml soy sauce
Grated zest of 1 unwaxed lemon
200g cooked and cooled brown rice (125g raw weight) just simmered in seasoned water
60g oats
12g salt
4g finely crushed black pepper
4g harissa paste
4 medium sweet potato, cut in half
4g of finely crushed black pepper
10g course sea salt
20ml olive oil
1 washed & dried green courgette (grate the courgette on a medium size grater and then dry well on kitchen paper)
3 leaves of cut basil
20g shop bought pesto
2g salt
6 turns of milled pepper
Mix together
100g mayo
30g tapenade
15g copped black olive chopped
Mix all the above together
Heat the oil in a large sauté pan on medium heat and when hot, add the mushrooms and ½ of the seasoning & thyme.
Fry the mushrooms until well roasted, then place onto board & chop coarsely.
Pulse the chickpeas in a processor with the garlic, parsley, tahini and soy sauce to a coarse mixture. Transfer to a bowl and then pulse the rice, oats, spinach, zest, harissa, sweet potato & cooled mushrooms for 1 minute. Mix well, season and chill to firm up.
Divide the mixture into 120g patties and shape into patties. Place on a lined baking tray and chill for 30-60 minutes.
Sear the burgers in a hot pan with a little olive oil and cook for 1 minute each side. Place into the oven at 180c/ for 10 minutes, then top with a slice of cheese.
Place all the above into a bowl and mix together. Place into a gastro container flat and evenly spaced out, then into the oven at 180c and cook for 20-30 minutes until cooked with a little bite still.
Leave it to cool before scooping out the flesh. Dry the flesh out well in a pan and reduced by half at least. Keep the skins for deep frying, you can dry them out in the oven at 80c for 1.5 hrs, then deep fry in oil at 180c.
Black olive tapenade
Rocket or spinach leaves
Grilled sliced avocado
Black olive mayo
Grated courgette with pesto
1 veggie burger patty
Deep fried sweet potato skin
1 grilled burger bun
Place a little black olive tapenade onto the bottom of the bun, then the rocket leaves and grilled avocado. Spread the black olive mayo over, then add the grated courgette. Next he patty, the fried sweet potato skin and finally close with eh top of the grilled burger bun.
100g dried shitake mushrooms, soaked in water, then thinly sliced
100g of blanched spinach that’s dried well, chopped roughly, then dried
400g of dry crushed mash (using whole baked potatoes in the oven that are baked until just cooked)
2g of dried thyme leaves
400g cooked and drained chickpeas
Roasted sweet potato (as per recipe)
8 cloves garlic, peeled and finely chopped
12g parsley, finely chopped
30g tahini
20ml soy sauce
Grated zest of 1 unwaxed lemon
200g cooked and cooled brown rice (125g raw weight) just simmered in seasoned water
60g oats
12g salt
4g finely crushed black pepper
4g harissa paste
4 medium sweet potato, cut in half
4g of finely crushed black pepper
10g course sea salt
20ml olive oil
1 washed & dried green courgette (grate the courgette on a medium size grater and then dry well on kitchen paper)
3 leaves of cut basil
20g shop bought pesto
2g salt
6 turns of milled pepper
Mix together
100g mayo
30g tapenade
15g copped black olive chopped
Mix all the above together
Heat the oil in a large sauté pan on medium heat and when hot, add the mushrooms and ½ of the seasoning & thyme.
Fry the mushrooms until well roasted, then place onto board & chop coarsely.
Pulse the chickpeas in a processor with the garlic, parsley, tahini and soy sauce to a coarse mixture. Transfer to a bowl and then pulse the rice, oats, spinach, zest, harissa, sweet potato & cooled mushrooms for 1 minute. Mix well, season and chill to firm up.
Divide the mixture into 120g patties and shape into patties. Place on a lined baking tray and chill for 30-60 minutes.
Sear the burgers in a hot pan with a little olive oil and cook for 1 minute each side. Place into the oven at 180c/ for 10 minutes, then top with a slice of cheese.
Place all the above into a bowl and mix together. Place into a gastro container flat and evenly spaced out, then into the oven at 180c and cook for 20-30 minutes until cooked with a little bite still.
Leave it to cool before scooping out the flesh. Dry the flesh out well in a pan and reduced by half at least. Keep the skins for deep frying, you can dry them out in the oven at 80c for 1.5 hrs, then deep fry in oil at 180c.
Black olive tapenade
Rocket or spinach leaves
Grilled sliced avocado
Black olive mayo
Grated courgette with pesto
1 veggie burger patty
Deep fried sweet potato skin
1 grilled burger bun
Place a little black olive tapenade onto the bottom of the bun, then the rocket leaves and grilled avocado. Spread the black olive mayo over, then add the grated courgette. Next he patty, the fried sweet potato skin and finally close with eh top of the grilled burger bun.
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