Eating Vegan: Ultimate Cheeseburger Recipe

ultimate cheeseburger recipe with lucy watson
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Looking for a delicious and satisfying plant-based meal idea? Look no further than this Ultimate Cheeseburger recipe from Lucy Watson’s cookbook Feed Me Vegan.

It’s a common misconception to think that plant-based diets are low in protein but, grains and pulses have lots of it. In fact, these burgers are mostly made of lentils and chickpeas so you’re in for a great meal packed with protein. Plus, we’ve put our Bulk Powders spin on it and you’ll probably recognise some tasty ingredients from our Active Foods range.

Ingredients (4 burgers):

To serve:

  • 4 wholemeal burger buns, halved and toasted
  • Vegan mayonnaise
  • 8 Little Gem lettuce leaves
  • Ketchup
  • 2 dill pickles, sliced thickly
  • American mustard
  • French fries

Method:

  • Heat 15 sprays of oil in a non-stick frying pan over high heat.
  • Add the onion and cook for 3-4 minutes or until soften and translucent.
  • Add the garlic and red pepper and cook for 4 minutes.
  • Stir in the cumin and salt, cook for 1 minute and then remove from heat.
  • Leave to cool.
  • Put the onion mixture in a food processor, followed by the liquid smoke and chickpeas.
  • Pulse until the mixture is combined but not smooth – to retain some texture.
  • Transfer this mixture to a large bowl.
  • Put the oats into the cleaned food processor and blend until they resemble a coarse flour.
  • Add this to the bowl followed by the cooked lentils.
  • Mix well and season with black pepper and cajun.
  • Divide the mixture into 4 equal burgers and transfer to the fridge to rest for 2-3 hours until firm.
  • Preheat the oven to 200°C (180°C fan, gas 6).
  • Sprinkle the flour over the burgers on both sides.
  • Dust off any excess flour.
  • Heat the remaining oil in a non-stick frying pan over high heat.
  • Add the burgers and cook for 2-3 minutes on each side until browned.
  • Transfer to a baking tray and cook in the oven for 5 minutes.
  • Remove from the over, add a slice of vegan cheese to each burger and put them back in the oven for 2-3 minutes until the cheese has melted.
  • Spread each bun with some vegan mayonnaise.
  • Put 2 lettuce leaves on the bottom half of each bun.
  • Top with the burger, ketchup, dill pickles, more mayo and the mustard.
  • Serve with hot, crispy fries.

 

To buy the products in this recipe, visit the Bulk Eats page.

To find other products, have a look at our Active Foods range. It’s got everything you need to get experimental in the kitchen – think muffin and brownie mixes, all-natural peanut butter and loads more.

Making our Ultimate Cheeseburger recipe for yourself? Share your efforts on social media tagging @bulkpowders!

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