The Veggie Burger
This gorgeous vegetarian burger begins with a soft, freshly baked sourdough roll and then we spread on plenty of zesty chickpea hummus blitzed up with toasted sesame oil. The pattie itself is a spiced and herby sweet potato falafel and nestled on top of that is a split roasted red romano pepper filled with oozing goats cheese. For the fresh, healthy crutch to top the burger we offer a tossed salad made with julienne of tomato, yellow pepper and onion, lightly dressing in lemon juice, extra virgin olive oil and picked leaves of coriander.
- 1/2 yellow pepper
- 2 salad tomatoes
- 1 tsp ground coriander
- 1 bunch fresh parsley
- 1 tsp Ground cumin
- 400 g Chickpeas
- 1 shot toasted sesame oil
- 1 pinch salt and pepper
- 2 romano peppers
- 1 shot olive oil
- 1 log soft goats cheese
- 1 lemon
- 2 sweet potatoes
- 1 clove garlic
- 1 tsp salt
- 1 handful fresh herbs
- 100 g Gram flour
- 1 Other fresh coriander
- 2 sourdough rolls
- 1 small red onion
Cook The Potatoes
Prick the sweet potatoes and place onto a plate.
Cook them in a microwave at 800 watts for 12-15 minutes.
Make The Falafel Mix
Chop up plenty of coriander and parsley.
Peel off the skin, chop up the now cooked soft flesh and weigh out 400g of flesh.
Mash in a bowl with the gram flour, cumin coriander, salt, zest of the lemon before stirring in the chopped herbs.
Season well then chill the mixture until cold.
Cook The Burgers
Preheat an oven to 180°C.
Shape into 2 patties that have the same diameter as your sourdough buns.
Pan fry them briefly in a shot of vegetable oil, then transfer to a baking tray and cook in the oven for 10 minutes to cook right through.
Make The Hummus
Drain the chickpeas and blitz in a food processor with the peeled clove of garlic, juice of the lemon that you zested into the falafel mixture.
Add enough olive oil so that you get a smooth spreadable consistency.
Roast The Peppers
Halve the romano peppers lengthwise and scoop out the seeds.
Lay on a baking tray and dry roast for 10 minutes.
Add The Cheese
Place slithers of goats cheese into each pepper strip and return to the oven for another 2-3 minutes.
Prepare The Salad
Quarter and remove the seeds form the tomatoes, then cut into matchsticks.
Repeat the same wit the yellow pepper.
Peel and slice the red onion.
Toss all three in a little lemon juice, salt and pepper and some picked herbs.
Assemble And Serve!
Slice open the sourdough bun and spread the bottom with hummus.
Sit the hot and cooked falafel burger on top then drape the roasted goats cheese peppers on top.
Finish with a generous amount of the crisp raw salad and balance the other half of the bun on top.
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