RECIPE OVERVIEW
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Serves: 4 people
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FOR THE BURGER
-
1 tbsp Dried Basil Leaves
-
1 tbsp Dried Parsley
-
1 tbsp Dried Rosemary
-
1 tbsp Dried Thyme
-
2 medium Garlic Cloves
, roughly chopped -
75 g Hazelnuts
or nuts of choice -
400 g Kidney Beans
, drained -
300 g Mushrooms
, roughly chopped -
200 g Panko Bread Crumbs
-
1 tsp Paprika
-
1 tbsp Salt and Pepper
, for seasoning -
1 bunch Scallions
TO SERVE
-
4 medium Burger Buns
-
4 small Gherkins
-
1 handfull Lettuce leaves
-
0.5 medium Red Onion
, thinly sliced -
1 tsp Tomato Ketchup
-
4 medium Tomatoes
, sliced -
1 tsp Vegan Mayonnaise
-
4 slices Violife Cheese Slices
-
1 tsp Yellow Mustard
Method
- Preheat the oven to 200°C.
- Place all the burger ingredients into a food processor and blitz to a smooth consistency. Spoon the mix into a large bowl and shape into individual patties.
- Place each burger patty on a lined baking tray. Bake in the oven for 30 minutes. Flip each burger after 15 minutes.
- Take 4 of the patties and place a layer of vegan cheese on top of each and melt under the grill for 2-3 minutes.
- Toast the burger buns under the grill before serving.
- To serve: Layer your burger bun with patties, lettuce, tomato, gherkin and red onion. Add desired amount of ketchup, vegan mayonnaise and mustard.
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