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Max La Manna’s Stems-and-All Green Burger

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!).

Extract from More Plants, Less Waste by Max La Manna, published by Yellow Kite, £20

Photography by Andrew Burton