Green Pea Burgers With Harissa Mayo Food

HARISSA TURKEY BURGERS

Steps:

• Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.
• To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.
• Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips.
• Toss the rocket with half the oil and lemon juice.
• Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.

GREEN-PEA BURGERS WITH HARISSA MAYO

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
• Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
• Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.

HARISSA MAYO

Steps:

• Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.

MEATLOAF BURGER WITH HARISSA MAYO

Steps:

• Turn on the grill to high. Line a baking tray with foil, then place the meatloaf slices on it. Cover with the tomato and cheese, and grill until the meatloaf is hot and the cheese has melted.
• Warm the burger buns in the toaster or under the grill. Mix the mayo and harissa, then spread over the bottom half of the buns, arranging the lettuce and cucumber on top. Add the slices of meatloaf, then top with the onion, a twist of black pepper and bun tops.

GREEN PEA PATTIES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
• Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
• Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.

THE GREEN WARRIOR BURGER

Steps:

• Cook the garden peas in boiled water for just 2-5 minutes or as long as the instructions on the package say. Leave them to cool or simply wash with cold water, don't place them in the food processor while they are still hot.
• In a food processor blend the onion with the oats.
• Add the rest of the ingredients for the patties: the fresh leafy greens, the butter beans, the peas and seasoning. Blend until you get a sticky, smooth green mixture like the one in the video.
• Shape the mixture into burger patties and brush each side with olive oil.
• Heat a non-stick pan to medium heat, drizzle just a little bit of olive oil and place the patties in the pan, cooking each side for 4-5 minutes. When one side is cooked and you flip the patties, place a slice of mozzarella or vegan cheese on top and cover with a lid while the other side is cooking, to allow it melt.
• Serve the patties in a burger with fresh spinach or other salad greens (like cress), sun-dried tomato pesto and avocado.