McVeggie Burger
Enjoy the classic vegetable spread that's crispy on the outside, soft on the inside and incredibly satisfying in a 100% plant-based version! Serving a dense patty made from a mixture of fresh vegetables and beans, breaded and fried until golden brown, served with a soft sesame seeded burger bun, fresh lettuce, and pickled cucumber. And a distinctive savory sauce without animal ingredients. It has a savory taste, a variety of textures, and is perfect for those of you who want a heavy snack or main course that is practical but still healthy in the environment!
Shared by Sophie
Time
35 min
Serves
4
Difficulty
medium
🛒 Ingredients
- One medium sized carrot, finely grated and squeezed out
- One medium sized potato, boil then mash
- 50 grams of boiled peas, coarsely ground
- 50 grams of sweet corn kernels
- 2 tablespoons of flour or cornstarch
- 3 tablespoons whole wheat breadcrumbs
- 1/2 teaspoon garlic powder, salt, black pepper and curry powder to taste
- Four sesame seed burger buns (make sure they are plant-based)
- A handful of fresh lettuce
- Thinly sliced pickled cucumber
- Plant-based burger sauce (plant-based mayonnaise mixed with a little ketchup and chili sauce)
- Sufficient cooking oil
👩🍳 Instructions
- 1
Make the Patty dough: mix all the Patty ingredients in a large bowl, stir until smooth and can be compacted. Divide the dough into four equal parts, then form flat circles according to the size of the burger buns.
- 2
Fry the patties: Heat oil in a flat pan. Fry the patties over medium heat until golden brown and crispy on both sides. Remove and drain the oil.
- 3
Prepare the buns: split the burger buns into two parts, toast briefly in a frying pan so that the surface is slightly dry and fragrant
- 4
Assemble the burger: Spread sauce on the bottom bun, arrange lettuce, cucumber pickle, then place the hot vegetable patty on top. Add more sauce if desired, then cover with the top bun.
- 5
Serve: McVeggie burger is ready to be enjoyed while warm and crispy!