Meat Free Monday: Sliders

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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