Hearty Veggie Burgers
with Tangy Red Cabbage Coleslaw
Until recently Head Chef Patrick thought that his search for the perfect burger was a solitary, carnivorous affair. Until Kelly came along. Kelly is our one of our vegetarian chefs and like Patrick, her thoughts are often filled with bun-sandwiched possibility. For this recipe, she decided to use the heartiness of kidney beans and lentils together with the smokiness of paprika to create a delicious, soft-textured burger with a fantastic crispy edge. We recommend keeping a little cheese back at the end to top it off. Delicious!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Cider Vinegar
(Contains Sulphites)
1
Mayonnaise
(Contains Egg, Mustard)
1
Dijon Mustard
(Contains Sulphites, Mustard)
1
Red Cabbage
1
Maris Piper Potatoes
½
Onion
1
Garlic Clove
4
Mature Cheddar Cheese
(Contains Milk)
1
Cumin
1
Smoked Paprika
¼
Chilli Flakes
½
Organic Lentils
1
Red Kidney Beans
½
Panko Breadcrumbs
(Contains Cereals containing gluten)
½
Worcester Sauce
(Contains Cereals containing gluten)
1
Tomato Puree
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
Nutritional information
Instructions
In a bowl, whisk together 2 tbsp olive oil, the cider vinegar, mayonnaise and mustard. Season with a pinch of salt and pepper. Slice cabbage very, very thinly and add to the bowl and mix together. Tip: Set aside so it can marinate while you make the burgers.
Boil a pot of water with ¼ tsp salt for your potatoes. Cut the potato into roughly 3cm cubes. Peel and dice the onion and the garlic. Grate the cheese.
Boil the potatoes for about 10 mins. Tip: The potatoes are ready when you can easily slip a knife through them. Drain the potatoes and then mash them thoroughly.
Heat 1 tbsp of oil in a pan on medium-low heat. Cook the onions for 5 mins, until translucent. Add the chopped garlic, cumin, paprika and chilli flakes and cook for 2 mins. Tip: Use less chilli if you prefer it less spicy.
In a large mixing bowl add the drained lentils and kidney beans. Add the mashed potato with ½ tsp salt and some pepper. Use a potato masher or fork to combine and lightly mash together. It should not become a paste, but somewhere in between whole and mashed.
Next add in the grated cheese, breadcrumbs, Worcestershire sauce and tomato purée. Now mix in the sautéed onions and garlic. Mix together well until everything is incorporated. Divide the mixture into balls and squeeze it into large burger patties.
After wiping the pan clean add 1 tbsp of olive oil and return to medium heat. Press patties into the pan. Cook on each side for about 7 mins or until a crust has formed. Tip: As this burger mix is soft the crust is necessary to hold the shape of the burger.
Turn the grill on and toast the buns. Tip: Watch they don't burn! Serve the burgers on top of the buns with the coleslaw on the side. Enjoy!
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