Veggie Burger
By 54155
Published on 27 April 2022
This burger is a vegetarian delight that meat-eaters will love too. Veggie burgers are notoriously hard to perfect but Simon creates a meaty texture with mushrooms and beans, while adding tofu for protein. Serve the burger in a brioche bun with cheese and chunky chips for a meat-free feast. Part of our Daily Brunch with Ocado recipe collection.Time and servings
1 hr 27 minsTotal time
6Servings
1 hr 15 minsPrep time
12 minsCooking time
Ingredients
- 2 tbsp of dried thyme
- 1 tsp of dried onion
- 100 g of pecorino, grated
- 100 g of gram flour
- 200 g of mayonnaise
- 1 gherkins, 5 chopped
- 20 ml of white wine vinegar
- 6 rolls of toasted burger buns, to serve
- 1 packet of chips, to serve
- 1 tin of borlotti beans
- 1 tin of chickpeas
- 150 g of chestnut mushrooms, chopped, fried and drained
- 1 bunch of spring onions, 6 finely chopped
- 250 g of tofu, cut into fine dice
- 2 carrots, grated
- 1 handful of fresh parsley, chopped
- 2 tbsp of dried oregano
- 1 tsp of garlic powder, plus one pinch for the burger sauce
- 1 tsp of celery salt
- 1 tbsp of smoked paprika, plus 2 tsp for the burger sauce
- 75 g of breadcrumbs
- 2 eggs, 1 egg and 1 yolk
- 75 g of ketchup
- 75 g of yellow burger mustard
- 1 tsp of cayenne
- 6 slices of strong cheddar, to serve
- 1 jar of pickle, to serve
- 1 packet of salad, to serve
Method
Step 1
Pulse the chickpeas and beans until broken but not puréed.Step 2
In large mixing bowl combine the beans with all the other burger ingredients. Leave overnight if possible, or for a minimum of 1 hour.Step 3
Mould the mixture into 180g patties using a presentation ring. Deep-fry at 180˚C for 6-8 minutes, then top with a slice of cheddar and grill for 2-3 minutes.Step 4
To make the sauce, blend all the ingredients until smooth.Step 5
Assemble the bun with the sauce, salad, patty and pickle. Serve with chips and more burger sauce.