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VEGGIE BURGER

INGREDIENTS

     +    
PATTY

100g dried shitake mushrooms: soaked in water for 3 hrs, thinly sliced then roasted very well in oil.
100g of blanched spinach that’s dried well and chopped roughly then dried.
400g of dry crushed mash (whole baked potatoes in the oven that are baked until just cooked)
2g of dried thyme leaves
400g cooked drained chickpeas
8 cloves garlic, peeled and finely chopped
20g parsley, finely chopped
30g tahini
50ml soy sauce or tamari
Grated zest of 1 un waxed lemon
200g cooked and cooled brown rice (125g raw weight) Just simmered in seasoned water
50g gluten free oats lightly ground
50g chia seed
Cooked sweet potato
35g salt
4g finely crushed black pepper
4g Harissa

     +    
ROASTED SWEET POTATO

4 whole sweet potato that are cut in half
4g of finely crushed black pepper
10g course sea salt
50ml Olive oil

     +    
PESTO

100g fresh basil
5 finely chopped garlic cloves
50g pine nuts
100g grated Parmesan
2g finely crushed black pepper
10g sea salt
200ml olive oil

     +    
RAW GRATED COURGETTE

1 washed and dried green courgette
Grate the courgette on a medium size grater and then dry well with a jay cloth or kitchen paper.
40g of grated courgette
3 leaves of cut basil mixed into each 40g serving
20g pesto
2g salt
6 turns of milled pepper

     +    
SUN DRIED TOMATO MAYO

100g of good mayonnaise
1tsp chopped coriander
30g of sundried tomatoes soaked in hot water for 5 mins, then dried & chopped
Mix the above together, adding the chopped coriander

Method

     +    
PATTY

Heat the oil in a flat large saute pan on a medium heat. When hot, add the shitake mushrooms, ½ the seasoning & thyme and fry until the mushrooms have dried out and are well roasted and then set aside.

Pulse the chickpeas in a processor with the, garlic, parsley, tahini and soy sauce to a coarse mixture. Transfer to a bowl and mix in the rice, oats, zest, chia harissa, cooled mushrooms and chill for 4 hours to firm up.  Divide the mixture into 150g pieces and shape into patties. Place on a lined baking tray and chill for at least 3 hours.

Sear the burgers in a hot pan with a little olive oil cooking for a minute either side, place into the oven at 200C for 8 mins, until nicely brown.

     +    
ROASTED SWEET POTATO

Place all the above into a bowl and mix well together. Place into a gastro container so it’s all evenly spaced out and flat, then place into the oven at 180c and cook for 20-30 mins until cooked with a little bite. Leave it to cool a little, then scoop out the flesh and dry this out really well in a pan so that its dried out completely and reduced by half at least.

     +    
PESTO

Place the blender into the friidge for 30 mins so it is cold along with the nuts, parmesan, olive oil. This is because the ingredients will warm up when they are being blended and the basil could discolour. Place all the ingredients into the blender and puree for 30 seconds. Alternatively use shop bought pesto.

     +    
ASSEMBLEY

Place the tapenade onto the bottom of the bun then the rocket leaf, mayo and then the grated courgette. Grill very lightly and season with black pepper. Lay 4 basil leaves, then on top the grilled avocado place the baked red onion.

Spread on the top bun the tomato mayo and lay on the grilled piquillo pepper so they stick. Close the two together & secure with the two sticks.

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Share on twitter
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VEGGIE BURGER

INGREDIENTS

   +   
PATTY

100g dried shitake mushrooms: soaked in water for 3 hrs, thinly sliced then roasted very well in oil.
100g of blanched spinach that’s dried well and chopped roughly then dried.
400g of dry crushed mash (whole baked potatoes in the oven that are baked until just cooked)
2g of dried thyme leaves
400g cooked drained chickpeas
8 cloves garlic, peeled and finely chopped
20g parsley, finely chopped
30g tahini
50ml soy sauce or tamari
Grated zest of 1 un waxed lemon
200g cooked and cooled brown rice (125g raw weight) Just simmered in seasoned water
50g gluten free oats lightly ground
50g chia seed
Cooked sweet potato
35g salt
4g finely crushed black pepper
4g Harissa

   +   
ROASTED SWEET POTATO

4 whole sweet potato that are cut in half
4g of finely crushed black pepper
10g course sea salt
50ml Olive oil

   +   
PESTO

100g fresh basil
5 finely chopped garlic cloves
50g pine nuts
100g grated Parmesan
2g finely crushed black pepper
10g sea salt
200ml olive oil

   +   
RAW GRATED COURGETTE

1 washed and dried green courgette
Grate the courgette on a medium size grater and then dry well with a jay cloth or kitchen paper.
40g of grated courgette
3 leaves of cut basil mixed into each 40g serving
20g pesto
2g salt
6 turns of milled pepper

   +   
SUN DRIED TOMATO MAYO

100g of good mayonnaise
1tsp chopped coriander
30g of sundried tomatoes soaked in hot water for 5 mins, then dried & chopped
Mix the above together, adding the chopped coriander

Method

   +   
PATTY

Heat the oil in a flat large saute pan on a medium heat. When hot, add the shitake mushrooms, ½ the seasoning & thyme and fry until the mushrooms have dried out and are well roasted and then set aside.

Pulse the chickpeas in a processor with the, garlic, parsley, tahini and soy sauce to a coarse mixture. Transfer to a bowl and mix in the rice, oats, zest, chia harissa, cooled mushrooms and chill for 4 hours to firm up.  Divide the mixture into 150g pieces and shape into patties. Place on a lined baking tray and chill for at least 3 hours.

Sear the burgers in a hot pan with a little olive oil cooking for a minute either side, place into the oven at 200C for 8 mins, until nicely brown.

   +   
ROASTED SWEET POTATO

Place all the above into a bowl and mix well together. Place into a gastro container so it’s all evenly spaced out and flat, then place into the oven at 180c and cook for 20-30 mins until cooked with a little bite. Leave it to cool a little, then scoop out the flesh and dry this out really well in a pan so that its dried out completely and reduced by half at least.

   +   
PESTO

Place the blender into the friidge for 30 mins so it is cold along with the nuts, parmesan, olive oil. This is because the ingredients will warm up when they are being blended and the basil could discolour. Place all the ingredients into the blender and puree for 30 seconds. Alternatively use shop bought pesto.

   +   
ASSEMBLEY

Place the tapenade onto the bottom of the bun then the rocket leaf, mayo and then the grated courgette. Grill very lightly and season with black pepper. Lay 4 basil leaves, then on top the grilled avocado place the baked red onion.

Spread on the top bun the tomato mayo and lay on the grilled piquillo pepper so they stick. Close the two together & secure with the two sticks.

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