Double Deck Vegan burger
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 pack Moving Mountains mince 260g
- 1 cup Ardo chick peas, cooked
- ½ cup foodhaus onions cubes
- 2 tbsp Chorio extra virgin olive oil, plus more for brushing
- 2 tbsp Ardo parsley flat
- 1 tsp cumin powder*
- 1 tsp Epic Spice Mediterranean Roasting Rub
- 1 tsp Maldon sea salt flakes
- 1 tsp Maldon perfectly crushed pepper
- 4 foodhaus seeded vegan burger buns
- 12 slices Ardo grilled aubergine
- 4 slices Vero Fytiko vegan cheese
- 1 tomato, slices*
- 1 pack Alion Daily salad
- Callowfit vegan mayonnaise, to serve
METHOD
1. Let Moving Mountains mince thaw completely.
2. In a blender add chickpeas, onion cubes and olive oil and blend.
3. Combine mince with chickpeas purée, parsley, cumin, paprika, salt and black pepper. Mix well with hands. Divide into 4 portions, shaping each into a patty.
4. Heat the grill over medium-high heat. Brush grill with olive oil and place patties.
5. Grill 4-5 minutes on each side or until cooked. Remove from fire.
6. Prepare grilled aubergines according to package instructions.
7. Grill vegan burger buns. Add burgers and vegan cheese slices on top.
8. Grill until cheese melts.
9. Remove from fire and serve burgers with grilled aubergines, tomato slices, fresh greens and vegan mayonnaise.
SHOP THE RECIPE
NUTRITIONAL INFORMATION
575 cal
23g
30%
2.4g
12%
70.7g
26%
8.1g
24g