Vegan alternative for a ‘meaty’ burger if you’re trying to do reduce your meat intake but still want the ‘dirty burger’ experience.
Ingredients
- For the burger
- 10g Chopped Parsley
- 350g Grated beetroot
- 150g grated carrot
- 120g Oats
- 2 shallots, finely chopped
- 250g cooked green lentils
- 1 tblspn miso paste
- Salt & pepper
For the garlic mayo
- 250mls cold pressed rapeseed oil
- 125mls unsweetened soya milk
- 25mls white wine vinegar
- 3 cloves roasted garlic
- 1 tspn Dijon mustard
- Salt & pepper
2 beef tomatoes
- 1 little gem lettuce
- 1 red onion (sliced)
- 8 slices vegan cheese
- 8 burger buns
To garnish
- tomatoes
- lettuce
- onion
- a few home-pickled cucumbers
For the burger
- In a large bowl, combine the carrot, beetroot, oats, parsley, seasoning, miso and shallots.
- In a food processor blitz the cooked green lentils.
- Cover and refrigerate for at least 30 minutes (or preferably up to 24 hours).
- Combine the cooked green lentils with the chilled mixture.
- Shape into round burgers – Makes 8 medium sized (quarter pound) burgers
For the garlic mayo
- Using a stick blender blitz together soya milk, vinegar, garlic, mustard, salt and pepper
- Slowly pour in oil whilst blending till sauce emulsifies
- Check seasoning
- N.B. this recipe will make more than you need for the burgers the remainder can be kept in the fridge for use in other dishes
To serve
- Pan fry the burgers with a little oil to get a caramelised outside and place on a baking tray into a preheated oven (180oC) to cook through (appx 10 mins)
- When almost cooked put a slice of cheese on each burger to melt slightly
- Toast the buns, spread the mayo on the base of each bun
- Top with washed lettuce leaves, tomato, sliced onion and finally the burger and bun top
