VEGGIE BURGER

This is one of our favourite veggie burger recipes. It is adapted from Jamie Oliver's recipe. In the original recipe, he uses a vegan mayonnaise and also adds some onion rings, but I've never really had the time to do that. The truth is that even using a normal homemade or canned mayonnaise - I use a very good soy mayonnaise - the recipe is delicious. If you want to see the original recipe, here is the link ... We don't really like traditional ketchup, and I found this strawberry ketchup recipe by chance. A sensational discovery. The first time I made only half of the ingredients, but the second time I made the whole thing and put it in small bottles that could be frozen. We are on the second bottle now, it is delicious with sausages, grilled meat, etc. Here is the recipe to make it with or without the Thermomix.

Ingredients

200 g frozen sweetcorn

400g frozen peas and broad beans

½ bunch fresh coriander, (15)

75 g wheat flour, plus extra to sprinkle on top

1 pinch ground cumin

1 teaspoon cayenne pepper

1 tbsp sesame seeds

1 tablespoon sunflower seeds

olive oil

½ iceberg lettuce

2 ripe tomatoes

2 sprigs fresh basil

2 gherkins

1 ripe avocado

1 lime

4 large quality hamburger buns

1 basket of watercress

tomato ketchup

Method

Put the frozen vegetables in a food processor and leave to defrost for about 15 minutes.

Add the coriander (with the stems), flour, cumin and cayenne, season well with sea salt and black pepper and chop to a coarse paste. Stir in the sesame and sunflower seeds until blended.

Divide the mixture and form into 4 patties of the same size, about 2 cm thick. Place them on a lightly floured tray, turning them in the flour to coat them. Place in the freezer for 10 minutes and transfer to the fridge.

When ready, cook the patties in 1 tablespoon of oil in a large frying pan over a medium heat for 10 to 12 minutes, or until golden brown and cooked through, turning them halfway through cooking and pressing them with a spatula to crisp them up.

Transfer to a baking tray and place in the oven while you prepare the rest of the ingredients.

Cut the lettuce into thin strips and mix with a little mayonnaise. Slice the tomatoes and place them on a plate lined with kitchen paper.

Sprinkle with a little salt and top with the basil leaves. Cover with another piece of kitchen paper and pat to remove excess water.

Slice the gherkins lengthwise, halve and core the avocado. Scoop out the flesh, cut into slices and squeeze in the lime juice.

Cut the hamburger buns in half and toast them in a hot frying pan or under the grill.

Once ready, place the dressed lettuce and the tomato and basil slices on top of the burger buns.

Place the burgers on top, trim the watercress and top with the avocado and gherkins.

Add a good squirt of ketchup to the burger bun tops, place them on top, squeeze them gently, and let's dig in!

Serves 4

Comments

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