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):
- 15 sprays Bulk Powders 1 Calorie Extra Virgin Olive Oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp Bulk Powders Himalayan Pink Salt
- 2 tsp hickory liquid smoke
- 1 red pepper, deseeded and diced
- 400g canned chickpeas drained and rinsed
- 40g Bulk Powders Ultra Fine Oat
- 250g cooked Puy lentils from a can or pack (drained if from a can)
- 50g plain flour
- 4 slices vegan Cheddar cheese
- Freshly ground black pepper
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!
