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News

Green Vegan Burgers with Avocado Mayo



Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you decide to follow a vegan diet? Well, with some imagination, you might just have a tastier option than the original! Try our Green Vegan Burger with Avo Mayo and don’t forget to open a bottle of Leopard’s Leap wine! All the wines in our portfolio are vegan, but if you want to be even more responsible, opt for the De-alcoholised Natura Classic White or Red with less than 0.5% alcohol!

Green Vegan Burgers with Avocado Mayo

 

Ingredients

For the burgers

1 cup frozen sweet-corn

1 cup frozen peas

1 cup borlotti beans, canned

1 small onion, finely diced

½ bunch fresh coriander

1 bunch fresh parsley

75 g whole-wheat flour

½ teaspoon ground coriander

½ teaspoon dried chilli

salt

freshly ground black pepper

1 tablespoon sesame seeds

1 tablespoon sunflower seeds

coconut oil for frying

handful of fresh rocket

3 – 4 dill springs

handful of baby spinach leaves, fresh

2 pickles, sliced

2 tablespoons extra virgin olive oil

½ lime, juice only

4 large whole-wheat buns

 

For the avo mayo

1 medium avocado, flesh scooped out

1 tablespoon lemon juice

2 teaspoons Dijon mustard

¼ teaspoon salt

2 tablespoons extra virgin olive oil

 

Method

For the burgers

Place the frozen vegetables into a bowl and set aside to defrost.

Preheat the oven to 190 °C.

Transfer the defrosted vegetables into a food processor, add the borlotti beans, onion, fresh coriander, parsley, flour, ground coriander, dried chilli, salt and pepper, and pulse to obtain a rough paste.

Add the sesame and sunflower seeds, and pulse again to incorporate.

Shape the mixture into four burgers, cover with a plastic wrap and freeze them for 10 minutes, then transfer them to the refrigerator.

Spray a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until golden.

Into a medium bowl, place the rocket, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.

Cut a burger bun into halves and toast under the grill for a few minutes.

Spread some mayonnaise on a burger bun base, add a vegan burger, top with another bit of mayonnaise, then layer 3 – 4 beet and sweet potato chips, 1 slice of pickled cucumber and fresh green salad, close with the bun top, then do the same with the other burgers.

 

For the avo mayo

Place the avocado, lemon juice, mustard and salt into the food processor and blend until smooth.

With the food processor running, drizzle in olive oil and continue until the mixture is smooth

and has a mayo consistency.

 

 

 

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