My ultimate indulgence is burgers, with large portions of fries and a big dollop of ketchup, with a chocolate milkshake on the side - after all, I am American. I don't call burgers 'vegan burgers', they're all just burgers to me now. Today, meat-free burger companies are making huge waves, but I prefer my burgers to be made with nothing but plants, which means I make my own. This burger is loaded with nutrients to leave you feeling satisfied.
Makes 6 Patties
- Handful of Spinach (stems and all)
- Handful of Rocket
- ½ Bunch Coriander (stems and all)
- ½ Bunch Dill
- 1 Garlic Clove
- 1 x 200g Cooked Chickpeas, drained
- 1 x 400g Cooked Cannellini Beans, drained
- 70g Peas
- 130g Chestnut Mushrooms
- 100g Oat Flour (or any flour you have)
- 2 tbsp Extra Virgin Olive Oil
- Cayenne Pepper
- Dried Parsley
- Salt and Pepper
- 1 Tbsp Ground Flax Seeds
- 3 Tbsp Water
- Burger Buns
- Crisp Lettuce
- Sliced Tomato
- Red Onion
- Home-made Cheese Sauce
- In a food processor, on a low speed, pulse your spinach, rocket, fresh herbs and garlic for 20 seconds into a pastelike consistency.
- Next, add your chickpeas, beans, peas, mushrooms, oat flour and extra virgin olive oil and pulse again until you have a rough paste.
- Preheat your oven to 200 Degrees.
- In a separate small mixing bowl, make your flax egg by mixing the flaxseeds with the water and whisking with a fork for 1 minute. Allow this to sit for 5 minutes to coagulate, then add your flax egg to the paste in the processor and blend.
- Transfer the mixture to a large bowl and mix in the spices, using your hands and making sure everything is evenly combined. Using your palms, shape the mixture into 6 small burger patties and place them on a baking sheet (no parchment is needed). Bake in the oven for 15-20 minutes, or until the edges start to crisp and brown.
- Serve on a bun, with crisp lettuce, sliced tomato, red onion, cheese and homemade chips (and don't forget the chocolate milkshake!}.
Max La Manna is a zero-waste vegan chef and award-winning author. His debut cookbook More Plants Less Waste won the Gourmand award for the UK's Most Sustainable Cookbook in 2019 and placed 2nd in the world.
Max's mission is to re-frame how we view the leftovers and scraps that are typically thrown away to prevent them going to landfill.
Max uses social media to draw light to climate issues and de-stigmatise the waste we create in our kitchens by creating simple, innovative and exciting recipes.