Chunky Veg Burger with Salted Garlic Chips

4

A satisfying burger, perfect for when feeding a hungry home. Packed with goodness and flavour, this burger hits the spot. And the chips are addictive, so don’t be afraid to throw another potato in. Or two.

Here's how you do it

1.       First, pop your oven on at 180 degrees.

2.       Now, peel your potatoes and chop them into long, skinny chips. Place them in an oven-proof dish and drizzle generously with garlic olive oil and sprinkle with a couple of pinches of salt. Pop your chips in the oven for an hour, tossing every 20 minutes.

3.       Next, finely shred your cabbages and steam for 5-10 minutes (the red cabbage will need a little longer than the sweetheart) until they soften slightly but still have a little bit of crunch. Now transfer them to a frying pan and with a glug of olive oil, and the balsamic vinegar, stir fry for a few minutes until they soften further and become glazed. Remove from the heat and pop them in a processor and pulse for a few seconds, emptying them into a large mixing bowl. You will need the processor again in a minute, so keep it out.

4.       Now, finely chop your shallots and fry them in a little olive oil with the smoked paprika and cumin, until soft. Add your spinach, roughly chopped, at the last minute to wilt. Remove from the heat and pop it all in the large mixing bowl with the cabbage.

5.       Finally wash and dice your mushrooms and fry until soft in a little garlic olive oil, the mirin and soy sauce. Add the can of kidney beans at the last minute and continue to fry for 2-3 minutes, warming them through and then pulse the mushrooms and kidney beans in the processor for a few seconds. Add to the mixing bowl as well.

6.       Add the tomato paste and flax seed to the bowl and mix it all together until well combined.

7.       When your chips are almost ready, shape your mixture into eight burgers, patting with flour each side and placing them in hot oil. Cook for three minutes each side over a medium high heat.

8.       Serve them warm with the rolls, filled with slices of tomato and avocado and lettuce leaves (or serve the burgers naked) with the chips on the side.

These veg burgers are chunky and satisfying, and fun to make too, with lots of layers of flavour and packed full of nutrients. This recipe makes eight burgers, so you can choose to have two each or simply freeze the remaining mixture prior to cooking, for burgers again another night.

I could, quite possibly, talk about these chips all day, however, I would like to remind everyone to keep an eye on their salt intake though. If you tend to avoid processed food, chances are your salt intake will be relatively low anyway, but do please keep this in mind when sprinkling it on. Sorry to be a kill joy.

Ingredients

For the burgers:

  • 150g sweetheart cabbage
  • 200g red cabbage
  • Garlic olive oil – recipe here
  • 2 tbsp balsamic vinegar
  • Two large shallots
  • 1tsp smoked paprika
  • ½ tsp cumin
  • Two generous handfuls of spinach
  • 250g mushrooms
  • 1 tbsp mirin (optional)
  • 1 tbsp soy sauce
  • One can of kidney beans
  • 2 tbsp ground flax/linseed
  • 1 tbsp sun-dried tomato paste

For the chips:

  • Six large potatoes
  • Garlic olive oil
  • Salt

To serve:

  • Rolls (our Kentish Huffkins are delicious here or sub for gluten free, or even little gem leaf ‘baps’)
  • Avocado, tomato and lettuce to fill

What’s in this recipe