Monster Vegan Burger by Ellie Goulding and Jamie Oliver

• Produce

  • 1 handful Arugula, fresh
  • 1 handful Baby spinach, fresh leaves
  • 1 Beet, medium
  • 1 cup Cannellini beans, canned
  • 1/2 cup Chickpeas, canned
  • 1/2 bunch Coriander, fresh
  • 3 Dill, springs
  • 1/2 Garlic clove
  • 1 Onion, small
  • 1 bunch Parsley, fresh
  • 1 cup Peas, frozen
  • 2 Pickled cucumbers
  • 1 Spring onion
  • 3 Sun dried tomatoes
  • 1 Sweet potato, medium

• Condiments

  • 1 tsp Dijon mustard
  • 1 Lemon, juice only
  • 1/2 Lime, juice only

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Cayenne pepper
  • 1 pinch Cayenne pepper
  • 1/2 tsp Sea salt
  • 1 pinch Sea salt
  • 1 tbsp Sesame seeds
  • 75 g Whole wheat or gluten-free* flour

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 Coconut oil
  • 1 tsp Coconut oil
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1 tbsp Sunflower seeds

• Bread & Baked Goods

  • 4 Buns, large good quality whole wheat or gluten-free

• Other

  • 1 cup Frozen sweetcorn

Found on theawesomegreen.com

Description

Ingredients

• 1 cup frozen sweetcorn
• 1 cup frozen peas
• 1 cup cannellini beans, canned
• 1 small onion, finely diced
• ½ bunch of fresh coriander
• 1 bunch fresh parsley
• 75 g whole wheat or gluten-free flour
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp sea salt
• Freshly ground black pepper
• 1 tbsp sesame seeds
• 1 tbsp sunflower seeds
• Coconut oil for frying
• 1 handful fresh arugula (rocket)
• 3-4 dill springs
• 1 handful baby spinach leaves, fresh
• 2 pickled cucumbers, sliced
• ½ lime, juice only
• 4 large good quality whole wheat or gluten-free buns
• For the spiced vegan mayo
• 1 spring onion
• A pinch cayenne pepper
• ½ garlic clove
• ½ cup chickpeas, canned
• 3-4 sun-dried tomatoes, soaked for at least 30 mins into warm water
• 1 teaspoon Dijon mustard
• 1 lemon, juice only
• 3 tbsp extra virgin olive oil
• For the beet and sweet potato chips
• 1 medium beet, peeled
• 1 medium sweet potato, peeled
• 1 tsp coconut oil
• 1 tsp apple cider vinegar
• A pinch sea salt

Directions

• Place the frozen veggies into a bowl and set aside to defrost, about 15 minutes.
• Preheat the oven to 190°C/375°F.
• Transfer the defrosted veggies into the blender, together with the cannellini beans, onion, coriander, parsley, flour, cumin, cayenne, salt and pepper, and pulse to obtain a rough paste.
• Add the sesame and sunflower seeds, and pulse again to incorporate.
• Shape the mixture into four burgers using your palms, cover with a plastic foil and freeze them for 10 minutes, then transfer into the refrigerator. (the last steps are important for keeping them firm).
• Cut the beet and sweet potato into thin slices using a mandolin, place them on a baked sheet, drizzle with coconut oil and vinegar, season with salt and toss to coat evenly. (you can separate the sweet potato from the beet to avoid the pink coloring of the last one).
• Bake for 15 minutes until crispy, then remove and set aside to cool.
• Add the spring onions, garlic clove, chickpeas, sun-dried tomatoes, Dijon and lemon juice into the blender, and process to combine, then gradually add the olive oil until you obtain the mayonnaise consistence.
• Spray a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until golden.
• In a medium bowl add the arugula, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
• Cut a burger bun into halves and toast them for a few minutes on a hot griddle pan or under the grill
• Spread some mayonnaise on a burger bun base, add a vegan burger, top with another bit of mayonnaise, then layer 3-4 beet and sweet potato chips, 1 slice of pickled cucumber and fresh greens salad, close with the bun top, then continue the same with the other burgers.
• Serve warm or pack to go.