Vegetarian cheeseburger


recipe, burger, vegetarian

Ingredients 14
Servings 6
Time 30 mins

Ingredients

  • 65
    g
    rolled oats
  • 6-8
    slices wholewheat bread, preferably stale
  • 45
    ml
    olive oil
  • 1
    small red onion, sliced
  • 4
    cloves
    garlic, crushed
  • 800
    g
    black mushrooms, chopped
  • 15
    ml
    freshly chopped parsley
  • 5
    ml
    dried Italian mixed herbs
  • 2
    large eggs
  • sunflower oil, for frying
  • 60
    ml
    good-quality mayonnaise
  • 30
    ml
    basil or sundried tomato pesto
  • hamburger buns
  • baby gem or cos lettuce
 

Method

5 mins
 
Process the oats in a food processor until fine. Remove and set aside and then process the bread to make breadcrumbs. Set aside. Heat the olive oil and saute the onion and garlic until softened. Add the mushrooms and cook over a medium heat until the liquid has evaporated.

Remove from the heat and transfer to the food processor. Blend, but keep the mixture slightly chunky. Transfer to a bowl and add the oats, 200ml breadcrumbs, the herbs, salt to taste and plenty of freshly ground black pepper. Leave to cool for a few minutes and then add the eggs.

Set aside for 15 mins, then shape into patties. The mixture should be quite soft. Coat the patties with the remaining breadcrumbs. Refrigerate for 30 mins.

Heat a layer of oil in a non-stick frying pan over medium heat. Add the patties and fry until browned on both sides.

Mix the mayonnaise and the pesto together and spread onto the insides of the hamburger buns. Top with lettuce and sliced tomato then add a patty. Top with slices of Cheddar cheese. Close with the other half of the bun and eat immediately.

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The ultimate basil pesto pasta

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Read more on: recipe  |  vegetarian  |  burger
 

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