Vegan 'cheese' burger with pickles
13
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You don't have to miss out on enjoying a juicy burger if you're following a vegan diet. Packed with flavour from mustard, smoked paprika, and dried oregano and topped with melty vegan cheese, this burger won't have you missing the meat at all.
Ingredients
Vegan mince (soy based)
400 g
Dried breadcrumbs
1½ tbs
Mustard
2 tsp
Smoked paprika
1 tsp
Dried oregano
1 tsp
Canola oil
3 tsp
Vegan cheese slices
4 slice(s)
Plain soy yoghurt, (up to 3% sugar)
100 g
Pickled gherkin, drained
80 g, finely chopped
Tomato paste
1 tsp
Iceberg lettuce
¼ head(s), medium, finely shredded
Lebanese cucumber
¼ medium, finely sliced
Wholemeal bread roll
4 medium, (4 x 50g), cut in half and toasted
Instructions
1
Combine mince, breadcrumbs, mustard, paprika and oregano in a medium bowl. Season with salt and pepper. Divide mixture into 4 and use your hands to shape into 4 patties. Heat oil in a large non-stick frying pan over medium-high heat. Cook patties for 5-6 minutes on each side, until browned and heated through. Turn heat off and place cheese slices on top of patties to melt.
2
Meanwhile, to make sauce, combine yoghurt, gherkins and tomato paste in a medium bowl. Season with salt and pepper. Spread top and bottom of bread rolls evenly with sauce.
3
To assemble the burgers, layer lettuce, cucumber and cheese-topped patties. Cover with roll tops and serve.
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