Whether you’re a King or a commoner at the weekend a burger and chips is a real treat. With this veggie version and salad you’ll be getting loads of your 5-A-Day in just one meal.
Porridge or toast
Amazing veggie burgers with wedges and salad
Easy vanilla biscuits, fruit
Amazing Veggie burger with chips and salad
Ingredients for the Veggie Burger patty:
1 x 400g tin of mixed beans
1 small onion peeled and finely chopped
1 large carrot grated
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 tablespoon oil, plus 2 tablespoons to fry the burgers
1 heaped teaspoon flour,
plus flour to shape the burgers
Ingredients for the Mary-Rose burger sauce:
2 tablespoons of ketchup
2 tablespoons of mayonnaise
A dash of Worcestershire sauce
Dash of lemon juice (optional)
Freshly ground pepper
Ingredients to make the burger:
Gherkins sliced (optional)
4 slices of cheese
4 sesame burger rolls
4 potatoes for the wedges
Ingredients for the salad:
1 baby gem lettuce cut into chunks,
2 inches of cucumber sliced and cut into chunks
A few snips of cress
1 carrot thinly sliced with a peeler
A handful of tomatoes cut in to chunks
Serve with rosemary potato wedges
A mixed salad
Drain the beans and rinse in cold water. Put into a saucepan and cover with cold water. Bring to the boil, and simmer for 10 minutes until soft.
Put the onion, carrot and cumin into a medium frying pan, add a splash of oil and cook on a low heat to soften. When the kidney beans have cooked, drain, and mix with carrots and onion for another 5 minutes or so. Remove from the heat and mash together until you have a smooth puree. Stir in the flour to stiffen the mixture.
While the burger mix is cooling, make the finishing touches to the burgers by slicing the lettuce, gherkins and cheese.
Mix the burger sauce ingredients together to make to make the burger sauce.
Divide the burger mixture into 4 and roll in to balls. Heat the remaining oil in the frying pan on a medium heat, then place them each in the pan and flatten gently to make the burger shape.
Cook for a few minutes on one side, before turning. You need to be gentle so they don’t fall apart before they are fully cooked! When fried on both sides, put a little of the cheese on top of each one and cook, with a lid on if you have one for another minute until the cheese starts to soften.
Meanwhile prepare the buns by slicing them in half and lightly toasting the insides. Then start building your burgers by putting a layer of the sauce then the lettuce on the bottom, then the burger, followed by some more sauce and the gherkin, then finally the bun on top.
Serve with your potato wedges and salad.
Easy vanilla biscuits
Makes at least 12 small biscuits
25g caster sugar
2 drops of vanilla extract
90g plain flour
1 tablespoon of milk
You can add chocolate chips or chopped dried fruit.
They could also be iced and sprinkled with 100s and 1000s
Preheat the oven to 150°C.
Add butter and sugar in a bowl and whisk well until light and fluffy.
Add the vanilla, and stir it, then add the flour and mix well.
Next add the milk to turn it into a dough with your hands, then chill in the fridge for about 30 minutes if you have time.
Roll out to about 5mm, and cut into circles then gently push the prongs of a fork into the biscuits. Alternatively you could use any cutter as they hold their shape well when cooking.
Bake on a greased baking sheet for 25 minutes or until golden brown. You can store in an air tight box for up to a week.