Vegan Burger with Vegan Mayo & Salsa Verdi
With soya and wheat combined with plant extracts such as beetroot, carrot, and bell pepper holding it all together, these vegan GARDEN GOURMET® Sensational Burger patties are the star of the show in our tasty green burger recipe. The Watercress mayo and Salsa Verdi make this a green burger to remember.
- 0:28 TIME
- 10 portions
-
medium
Method
Submitted by Anna Roig on Thu, 07/02/2020 - 12:17
INGREDIENTS
10 GARDEN GOURMET Sensational Burgers
10 white vegan burger buns
2 large gherkins, sliced
5 ripe tomatoes, sliced (2 slices per portion)
300g red onions, peeled and thinly sliced
200g lolo verde leaves, washed
100g Rocket, washed
1 tsp extra virgin olive oil
WATERCRESS MAYONNAISE:
200g fresh watercress, washed
150g low fat vegan mayonnaise
SALSA VERDI:
100g coriander
5 ripe beef tomatoes
4 garlic cloves, peeled
1 onion, peeled and chopped
1 tbsp fresh lime juice
1 tsp extra virgin olive oil
- To make the Salsa Verdi, cut the tomatoes in halve then put them on a baking tray with the oil and mix together. Bake in a pre-heated oven at 180ᵒC for 5-7 minutes, allow to cool. Once the tomatoes are cool, put everything in the blender and blend until require texture is achieved.
- For the onions, add the oil to a medium frying pan along with the onions and cracked black pepper and then sauté over a medium heat, stirring. Once caramelized, set to one side.
- To make the watercress mayonnaise, take half the watercress and, discarding any thick stalks, chop finely then mix with the mayonnaise in a small bowl.
- To cook the GARDEN GOURMET Sensational Burgers in a non-stick frying pan, add 2 tsp oil over a moderate heat for Defrosted: 4-7 minutes Frozen: 6-8 minutes, turn frequently.
- Toast the buns on both sides and then top each of the bases with half of the watercress mayonnaise and then divide the rest of the mayonnaise with the burger lids.
- To assemble starting from the base, add the lolo Verdi lettuce, followed by the burger, fried onions, two slices of tomato, dill pickle, the rocket and finally a drizzle of salsa Verdi. Sandwich with the tops of the buns.
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Chef's Tip
Try serving this green burger with baked sweet potato skin on wedges, seasoned with lemon thyme, garlic and black pepper.
PORTION INFROMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2021 kJ 483 kcal | 20.3 g | 5.3 g | 11.9 g | 1.95 g |
| 24% | 29% | 27% | 13% | 33% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
Energy kJ | 469 | 2021 | ||
Energy kcal | 112 | 483 | 2000 | 24% |
Fat g | 4.7 | 20.3 | 70 | 29% |
of which saturates g
| 1.2 | 5.3 | 20 | 27% |
Carbohydrate g | 10.3 | 44.5 | 260 | 17% |
of which sugars g | 2.8 | 11.9 | 90 | 13% |
Fibre g | 2.7 | 11.5 | - | - |
Protein g | 5.8 | 24.8 | 50 | 50% |
Sodium g | 0.18 | 0.78 | 2.4 | 33% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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