Monster Vegan Burger

Monster Vegan Burger

May 1, 2016

Monster Vegan Burger
Prep time
Cook time
Total time
Recipe type: Lunch
Serves: 4
  • 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
  1. Place the frozen veggies into a bowl and set aside to defrost, about 15 minutes.
  2. Preheat the oven to 190°C/375°F.
  3. 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.
  4. Add the sesame and sunflower seeds, and pulse again to incorporate.
  5. 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).
  6. 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).
  7. Bake for 15 minutes until crispy, then remove and set aside to cool.
  8. 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.
  9. Spray a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until golden.
  10. In a medium bowl add the arugula, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
  11. Cut a burger bun into halves and toast them for a few minutes on a hot griddle pan or under the grill
  12. 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.
  13. Serve warm or pack to go.