My ultimate indulgence is burgers, with large portions of fries and a big dollop of ketchup, with a chocolate milkshake on the side – after all, I am American. I don’t call burgers ‘vegan burgers’, they’re all just burgers to me now. Today, meat-free burger companies are making huge waves, but I prefer my burgers to be made with nothing but plants, which means I make my own. This burger is loaded with nutrients to leave you feeling satisfied.
MAKES 6 PATTIES
handful of spinach (stems and all) handful of rocket ½ bunch coriander (stems and all) ½ bunch dill 1 garlic clove, thinly sliced 60g dried chickpeas, soaked for 24 hours then cooked (see page 000) or 1 x 200g can, drained 130g dried cannellini beans, soaked for 24 hours then cooked (see page 000) or 1 x 400g can, drained 70g peas (fresh or canned – upcycle that can, see page 000) 130g chestnut mushrooms 100g oat flour (or any flour you have) 2 tbsp extra virgin olive oil cayenne pepper dried parsley salt and pepper For the flax egg 1 tbsp ground flax seeds 3 tbsp water To serve burger buns crisp lettuce sliced tomato red onion home-made cheese sauce
In a food processor, on a low speed, pulse your spinach,
rocket, fresh herbs and garlic for 20 seconds into a pastelike
consistency. Next, add your chickpeas, beans, peas,
mushrooms, oat flour and extra virgin olive oil and pulse
again until you have a rough paste.
Preheat your oven to 200ºC.
In a separate small mixing bowl, make your flax egg by mixing
the flaxseeds with the water and whisking with a fork for
1 minute. Allow this to sit for 5 minutes to coagulate, then add
your flax egg to the paste in the processor and blend. Transfer
the mixture to a large bowl and mix in the spices, using your
hands and making sure everything is evenly combined.
Using your palms, shape the mixture into 6 small burger patties
and place them on a baking sheet (no parchment is needed).
Bake in the oven for 15–20 minutes, or until the edges start to
crisp and brown.
Serve on a bun, with crisp lettuce, sliced tomato, red
onion, cheese and homemade chips (and don’t forget
the chocolate milkshake!).