If you’re looking for a yummy way of increasing the amount of veggies your kids eat, look no further than the famous veggie burger by renowned international chef, Jamie Oliver. This veggie burger is so delicious, even the fussiest little ones will love it.
Here’s how to make these veggie burgers from scratch:
Ingredients
200g frozen sweetcorn 400g mixed frozen peas and broad beans ½ a bunch of fresh coriander (15g) 75g plain flour, plus extra for dusting 1 pinch of ground cumin 1 teaspoon cayenne pepper 1 tablespoon sesame seeds 1 tablespoon sunflower seeds olive oil ½ an iceberg lettuce 2 ripe tomatoes 2 sprigs of fresh basil 2 gherkins 1 ripe avocado 1 lime 4 large burger buns 1 punnet of cress tomato ketchup
Spiced vegan mayo
2 spring onions ½ a fresh red chili ½ a clove of garlic 2 heaped tablespoons jarred chickpeas 1 teaspoon English mustard 1½ tablespoons sun-dried tomato paste 1 splash of brandy 1 lemon extra virgin olive oil
Crispy onion rings
1 large onion 2 tablespoons red wine vinegar 120g self-raising flour, plus extra for dusting ½ teaspoon baking powder 200ml cold golden ale or IPA 600ml sunflower or sunseed oil, for frying
Method
- Place the frozen veg in a food processor and let them defrost for around 15 minutes. Add the coriander (stalks and all), flour, cumin, and cayenne, season well with sea salt and black pepper, then blitz to a rough paste. Pulse in the sesame and sunflower seeds until combined. Divide the mixture and shape into 4 equal-sized patties, roughly 2cm thick.
- Place on a lightly flour-dusted tray, turning them in the flour to coat. Firm up in the freezer for 10 minutes, then transfer to the fridge. Preheat the oven to 160ºC/325ºF/gas 3, while you make the vegan mayo and onion rings.
- When you’re ready, cook the burgers in 1 tablespoon of oil in a large frying pan on medium heat for 10 to 12 minutes, or until golden and cooked through, turning halfway and pressing down with a fish slice to get them nice and crispy. Transfer to a baking tray, then pop into the oven while you prepare the remaining ingredients. Finely shred the lettuce and mix with half the vegan mayo (keep the rest in the fridge for up to 2 days).
- Slice the tomatoes and place them on a plate lined with kitchen paper. Sprinkle over a little salt and pick over the basil leaves. Top with another piece of kitchen paper and pat lightly to remove any excess water. Slice the gherkins lengthways, then halve and destone the avocado. Scoop out the flesh, cut into slices, then squeeze over the lime juice. Halve the burger buns and toast on a hot griddle pan or under the grill.
- Once ready, pile the dressed lettuce and sliced tomatoes and basil on the burger bun bases. Pop the burgers on top, snip over the cress, then layer over the avocado, gherkins, and crispy onion rings. Add a good squeeze of ketchup to the burger bun lids, place them on top, squeezing down gently, then tuck in.
Spiced vegan mayo: Trim and roughly chop the spring onions and chili (deseeded if you like) and place in a blender. Peel and add the garlic, along with the chickpeas, mustard, tomato paste, brandy, lemon juice, and a good pinch of sea salt and black pepper. Blitz well to combine, then, with the blender still running, slowly pour in 4 to 5 tablespoons of extra virgin olive oil until smooth and the same consistency as mayonnaise.
Crispy onion rings: Peel the onion and slice horizontally into 2cm-wide rounds. Separate into rings, then place in a bowl with the vinegar and a pinch of sea salt. Leave for 5 minutes. Meanwhile, combine the flour and baking powder in a bowl, then gently whisk in the ale until smooth, thick, and coating the back of a spoon nicely. Place a medium, deep pan over high heat, pour in the sunflower or sunseed oil, and allow to heat up. To test if the oil is hot enough, drop a piece of bread into the pan – if it floats to the surface, sizzles, and turns golden, it’s about right. Drain the onions, dust a handful of them with flour until lightly coated, then dip them into the batter. Remove with a slotted spoon and allow any excess batter to drip off, then carefully lower into the hot oil. Cook for around 1 minute, or until golden and crisp, turning halfway with the slotted spoon.
Top tip: Transfer to a double layer of kitchen paper to drain, then repeat with the remaining onion.
