Yeah, the days have jumbled into one and it’s really difficult to distinguish between the start and the end of the week now.
And because we all need a bit of a treat “on a school night”, here’s our Meat-Free Monday Sliders recipe. And let’s be honest, I could eat burgers every day of the week.
MISE EN PLACE (preparation)
Prepare the ingredients before cooking commences.
EQUIPMENT:
- Mixing bowl
- Food processor (standard blade)
- Tin opener
- Sieve
- Weighing scales
- Measuring spoon
- Microplane (of zester/fine grater)
- Spatula
- Large baking tray
- Clingfilm
- Chopping board
- Knife
- Serving board
- Large frying pan (30cm)
- Fish slice / Spatula
YIELD:
INGREDIENTS:
FOR THE BEAN PATTIES | ||
1 Handful | Fresh Coriander | |
1 x 410g | Tin of Mixed Beans | |
200g | Frozen Broad Beans | |
To Taste | Sea Salt and freshly ground Black Pepper | |
¼ teaspoon | Cayenne Pepper | A Pinch |
½ teaspoon | Ground Cumin | 2-3ml |
½ teaspoon | Ground Coriander | |
1 | Lemon; Zested with Microplane | |
1 heaped tablespoon | Plain Flour, plus extra for dusting | |
1½ tablespoons | Olive oil | |
FOR THE CHIPOTLE KALE COLESLAW | ||
1/2 | Lime; juiced | |
2 tablespoons | Apple Cider Vinegar | 30ml |
1 teaspoon | Dijon Mustard | 5ml |
1/2 teaspoon | Chipotle Paste | 2-3 ml |
1 cup | Cabbage (of choice); finely sliced | 250ml |
1/4 small | Red Cabbage; finely sliced | |
1 | Carrot; grated | |
4 tablespoons | Mayonnaise | 60ml |
2 | Spring onions; finely sliced |
METHOD:
Meat-free Burger Patties
- Pick the coriander leaves into a bowl, adding the stalks to a food processor.
- Drain the mixed beans over the sink into a sieve, then tip into the processor.
- Add the broad beans, a tiny pinch of salt and pepper, the cayenne pepper, ground cumin and ground coriander.
- Finely grate the zest from the lemon using a microplane/fine grater, then add to the processor along with 1 heaped tablespoon of flour.
- Whizz until fine and fully combined, scraping down the sides of the processor with a spatula, if needed.
- Divide the mixture in half, then divide each half into 4 equal-sized pieces.
- Roll each piece into a ball and flatten into a patty about 2cm thick, dusting your hands and the burgers with flour as you go.
- Place the burgers onto an oiled baking tray, pat with a little olive oil, then cover with clingfilm and chill in the fridge for 30 minutes to firm up, if you can.
- When you’re ready to cook the burgers, add 1½ tablespoons of olive oil to a large frying pan on a medium heat.
- Add the burgers for 2 to 3 minutes, pressing them down slightly with a fish slice / spatula. Once golden on the bottom, flip over and cook for a further 2 to 3 minutes, or until golden and cooked through.
- Use a fish slice / spatula to place a burger into each burger bun.
Chipotle Slaw
- In a large bowl, mix the lime juice, apple cider vinegar, mustard and chipotle paste along with a pinch of salt. Add the vegetables and mix well.
- Stir in the mayonnaise and season to taste – you may like to add some more chipotle paste.
Serve the burger in the bun with salad leaves and a good dollop of the coleslaw.
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