- 200 grams of frozen sweet corn
- 400 g of Frozen mixed peas and broad beans
- ½ pack of fresh coriander
- 75 g of plain flour, keep extra for dusting
- 1 pinch of fresh ground cumin
- 1 teaspoon of pepper of cayenne
- 1 tablespoon of seeds of sesame
- 1 tablespoon of seeds of sunflower
- Some olive oil or any cooking oil
- ½ bunch of iceberg lettuce
- 2 tomatoes (ripe)
- 2 sprig basil
- 2 parts of gherkins
- 1 avocado (ripe)
- 1 lemon fresh juice
- 4 large buns of the burger
- 1 punnet cress
- Some ketchup of tomato
Spiced Vegan Mayo
- 2 cups of chopped spring onions
- ½ of crushed fresh red chili
- ½ chopped or a minced clove of garlic
- 2 tablespoons of soaked drained chickpeas
- 1 teaspoon of mustard
- 1½ tablespoons of tomato paste (sun-dried)
- 1 drizzle of brandy
- 1 lemon fresh juice
- Olive oil
- Blend it up, place the solidified veg in a sustenance processor and let them melt for around 15 minutes. Include the coriander, plain flour, ground cumin, and some cayenne, along with salt and black pepper, at that point rush to harsh glue. Heartbeat in the sesame and sunflower seeds until consolidated. Gap the blend and shape into 4 squares with estimated patties, generally 2cm thick. Place on a delicately flour-cleaned plate, turning them in the flour to coat. Solidify in the cooler for 10 minutes, at that point exchange to the refrigerator.
- Preheat the oven; pre-set the microwave on 160ºC that is about 325ºF. Prepare mayo, chop and finely dice the spring onions and bean stew and add in a blender. Strip and include the garlic, alongside the chickpeas, mustard, a paste of tomato, liquor (brandy), fresh lime juice and a decent squeeze of salt and pepper. Rush well to consolidate, at that point, with the blender as yet running; gradually pour in 4 to 5 tablespoons of additional olive oil until smooth and indistinguishable consistency from mayonnaise. When you’re prepared, cook the burgers in oil in an expansive skillet on medium warmth for 10 to 12 minutes, or until brilliant and cooked through, turning midway and pushing down with a fish cut to get them pleasant and fresh.
- Heat it up, exchange it to a heating plate, at that point fly into the broiler while you set up the rest of the fixings. Finely shred the lettuce and blend with a large portion of the veggie lover. Cut the tomatoes and place on a plate fixed with kitchen paper. Dust over somewhat salt, then place over the basil leaves. Top it up with another bit of kitchen paper and pat delicately to expel any overabundance water. Cut the gherkins, at that point divide and destone the avocado. Scoop out, cut into cuts, and at that point crush over the lime juice. Divide the burger buns and toast on a hot iron skillet or under the barbecue.
- Give it a final touch, when prepared, heap the dressed lettuce and chopped tomatoes and crushed basil on the base of the bun of a burger. Top the burgers to finish everything, clip over the cress, at that point layer over the avocado, gherkins and fresh onion rings. Include a decent press of ketchup to the burger bun tops, put them to finish everything, crushing down tenderly, and at that point tuck in.
- You can keep the mayo rest in the ice chest for up to 2 days.
- And can preserve the burger for 20 hours.