Posh ve­gan burg­ers

Heat (UK) - - Bite Me -

If you thought Made

In Chelsea star Lucy Wat­son’s main skill was icy glare take­downs, you’d be wrong. The ded­i­cated ve­gan has also re­leased a book of tasty recipes, Feed Me Ve­gan (Sphere, £16.99). As it’s World Ve­gan Month, why not give meat-free a chance with this lip-smack­ing burger?

Ul­ti­mate Cheese­burger In­gre­di­ents (serves 4)

● 4tbsp olive oil ● 1 onion, diced ● 2 gar­lic cloves, finely chopped ● 1 red pep­per, de­seeded and diced ● 1tsp ground cu­min 1tsp salt ● 2tsp hick­ory liq­uid smoke ● 400g can chick­peas, drained and rinsed ● 40g rolled oats ● 250g cooked Puy lentils from a can or pack, drained ● 50g plain flour ● 4 slices ve­gan Ched­dar cheese ● Freshly ground black pep­per

To serve:

● 4 whole­meal burger buns, halved and toasted ● Ve­gan may­on­naise ● 8 lit­tle gem let­tuce leaves ● Ketchup ● 2 dill pickles, sliced thickly ● Amer­i­can mus­tard ● French fries


1 Heat 2tbsp of the oil in a non­stick pan over a high heat. Add the onion and cook for 3-4 mins or un­til translu­cent. Add the gar­lic and red pep­per, and cook for 4 mins. Stir in the cu­min and salt, cook for 1 min and then re­move from heat. Leave to cool. 2 Put the onion mix­ture into a food pro­ces­sor, fol­lowed by the liq­uid smoke and chick­peas. Pulse un­til it com­bines, but is not smooth – you want to re­tain some tex­ture. Trans­fer to a large bowl.

3 Put the rolled oats into the cleaned food pro­ces­sor and blend un­til they re­sem­ble a coarse flour. Add this to the bowl fol­lowed by the cooked lentils. Mix well and sea­son with black pep­per. Di­vide the mix­ture into four burg­ers and chill for 2-3 hours un­til firm.

4 Pre­heat the oven to 200°C (180°C fan/gas 6). Sprin­kle the flour over the en­tire burg­ers.

5 Heat the re­main­ing oil in a non-stick pan over a high heat. Add burg­ers and cook for 2-3 mins on each side un­til browned. Trans­fer to a bak­ing tray and oven cook for 5 mins. Re­move, add a slice of ve­gan cheese, and re­turn to the oven for 2-3 mins.

6 Spread buns with may­on­naise and put two let­tuce leaves on the bot­tom half of each. Top with the burger, ketchup, pickles, the rest of the may­on­naise and mus­tard. Serve with hot, crispy fries.

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