Watercress and Spinach Veggie Burgers
Course: main Skill level: easy Serves: 6 Vegetarian
■ Vegetable oil
■ 2 onions, diced finely
■ Salt and freshly ground black pepper, to taste
■ 5 slices white bread
■ 125 g (4½ oz) watercress
■ 125 g (4½ oz) spinach
■ 100 g (3½ oz) Cheddar, grated
■ 40 g (1½ oz) vegetarian parmesan-style cheese, grated
■ 2 large eggs
■ 3 tbs plain flour
■ 1 red and 1 yellow pepper, deseeded and sliced
■ Olive oil
■ 6 brioche buns
■ 180 g (6¼ oz) hummus
■ 180 g (6¼ oz) sour cream
1 Heat a splash of oil in a frying-pan and add in the onions with a pinch of salt. Fry gently until cooked through, then leave to cool.
2 Place the white bread in a food processor and blend until turned into breadcrumbs. Tip into a large bowl. Put the watercress in the food processor, blend until finely chopped, then add to the breadcrumbs. Repeat with the spinach. Add the cooled onion and cheese to the breadcrumb mixture then combine.
3 In a separate bowl, beat the eggs. Add to the other ingredients a little at a time until the mixture comes together. You may not need all of the egg. Add in a good pinch of salt and pepper.
4 Shape the mixture into 6 burgers then dust all over both sides with flour, tapping off any excess.
5 When ready to cook, pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.
6 Place the sliced peppers into a roasting tin and drizzle with olive oil before seasoning with salt and pepper. Place into the pre-heated oven for 15 to 20 minutes, or until the peppers are soft.
7 Heat a splash of vegetable oil in a frying-pan and fry each burger for 2 to 3 minutes on each side before placing on a baking tray and finishing in the oven for another 8 to 10 minutes. Slice the brioche buns in half then spread one half of each bun with hummus and one half with sour cream. Place the burger on the bottom half, then top with the roasted peppers and place on the lid.