Recipe Mega Veggie Burgers From Jamie Olivers Everyday Super Food

RECIPE: MEGA VEGGIE BURGERS FROM JAMIE OLIVER'S EVERYDAY SUPER FOOD

Steps:

• Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out - it's messy, but really important to do this for great burger texture later). Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that'll fit nicely in your buns once cooked.
• Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar. Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick). If you want to plump up your buns, pop them into a warm oven for a few minutes.
• Meanwhile, finely slice or prep all the salad veg. Next, pick the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth. Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden. Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes. Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced gherkins inside. Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy - totally awesome.

BUDDY'S SUPER VEGGIE BURGERS

Steps:

• Put the coriander stalks into the bowl of a food processor (see tip below on how to use the leaves). Drain the chickpeas and add to the bowl, along with the peas, smoked paprika and flour. Finely grate in the lemon zest, (see tip below on how to use the juice) then blitz until combined, but still a little chunky, scraping down the sides of the processor between pulses if needed.
• Tip the mixture onto a flour-dusted board and divide into 4. Using flour-dusted hands roll each piece into a ball and flatten into a patty about 2.5cm thick.
• Drizzle 1 tablespoon of olive oil into a large non-stick frying pan placed on a medium-high heat. Add the patties and cook for 3 to 4 minutes on each side, pressing them down with a fish slice, until golden on both sides.
• Grate the cheese evenly onto the patties, cover, and cook for 3 to 4 minutes until the cheese is melted.
• Meanwhile, to make the slaw, coarsely grate the cabbages and carrot into a large bowl, then peel and coarsely grate in the onion.
• Dollop in the yoghurt and mustard, mix well, then season to perfection with sea salt and black pepper.
• Trim the lettuce and click off the leaves, thinly slice the tomatoes into rounds and cut the buns in half. (You could toast these in the pan with the burgers, if you like.)
• Add the patties to the bun bottom and let everyone stack up their burgers with lettuce, tomato and their favourite condiments. Serve with a spoonful of rainbow slaw on the side.

JAMIE OLIVER'S VEGETARIAN BLACK BEAN BURGERS

Steps:

• Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
• Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
• Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with the Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
• Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
• Spread the yogurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.