VEGETARIAN: Jamie Oliver’s Monster Veggie Burger
A vegan burger from the ultimate chef made more luscious.
Jamie Oliver is one of those many people that really has a great influence in this generation’s love for food. And his advocacy in eating healthy has reached millions, both young and old.
And I love following him in his different TV shows and books. He may not be a vegan but he does have a number of veggie recipes up his sleeves that will make you want more. Luckily, I came across a post which uses Jamie Oliver’s burger recipe with a few adjustments. I actually love what the author did to it. The tweaking made it so good. Well for me, it has a different taste to it that makes it equally as good as the original.
My favorite part in this dish is the spiced vegan mayo. It is amazing! It’s hubby’s favorite part too. Even the beet and sweet potato chips is magical.
Check out the recipe below.
Jamie Oliver’s Monster Veggie Burger
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
Defrost the frozen vegetables for around 15 minutes & then preheat the oven to 190°C/375°F.
- Cannellini beans
- Cayenne, salt & pepper
Into the blender and pulse until you have a rough paste. To this paste, add the sesame and sunflower seeds, and then pulse again to make sure they’re evenly spread.
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.
A very big thank you to Ana from theawesomegreen.com for sharing this recipe.