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McCain’s Ultimate Vegan Burger
Vegan Burger

Ingredients

Patties

15 ml olive or vegetable oil, with extra for brushing patties

80 g McCain Diced Onion

3 cloves garlic, minced

80 g McCain Diced Carrots, chopped

1x20 cm celery stick, thinly sliced

150 g McCain Spinach, defrosted and drained

15 ml dried mixed herbs

Salt and freshly ground black pepper, to taste

190 (150 g) brown rice, cooked and cooled

45 g oats

40 g peanuts, chopped

40 g sultanas

15 ml fresh lemon juice

5 ml soy sauce

5 ml ground flaxseed

 

Brussels Sprout Slaw

30 ml olive or vegetable oil

2 cloves garlic, chopped

50 g McCain Brussels Sprouts, shredded

30 ml lemon juice

½ red onion, finely sliced

Salt and freshly black pepper, to taste

 

For assembly

30 ml wholegrain mustard

30 ml vegan mayonnaise

4 large soft rolls

Servings

4 - 6

Directions

  1. For the patties; heat a large saucepan over a medium heat, add olive oil and fry the McCain Diced Onion, garlic, carrots, celery, spinach and mixed herbs with seasoning for 5 minutes.
  2. Remove from heat and add to a large bowl with remaining patty ingredients, incorporate well; cover and refrigerate for 30 minutes.
  3. Preheat an oven to 180°C, line a baking tray with baking paper, set aside.
  4. Divide the patty mixture into 4 and press each patty to about 1.5cm thick.
  5. Place the patties onto your prepared baking tray and brush with olive oil and bake for 20 minutes until golden brown.
  6. For the Brussels Sprout slaw: heat a medium sized saucepan over a medium heat, add olive oil, garlic, and Brussels Sprouts and red onion with seasoning fry for 2 minutes, remove from heat.
  7. Assemble the burger: toast the rolls, spread mustard on the base of each roll, top with the patty and slaw and vegan mayonnaise, close the burgers and serve.

Variations, Hints and Tips

  • Fry 100 g thinly sliced brown mushrooms and add to the patty mix for an earthly flavour.
  • Make more patty mixture for freezing, this mixture can be shaped into patties for burgers or as meatballs to serve for a snack; cook in a moderate oven from frozen.
  • As an alternative keep the Brussels Sprouts slaw raw and allow to marinade in the fridge for 45 minutes before serving.