“For these awesome monster green burgers we turned to one of our favourite flavour combinations, pea and mint. These two flavours just remind us of the British countryside. Fresh, fragrant and bursting with colour!”
Servings: 5 burgers
2 cups frozen peas (defrosted)
2 tbsp mint sauce
2x 400g tins of chickpeas (drained and rinsed)
2 cups breadcrumbs
1/4 cup sunflower seeds
1 garlic clove
salt and pepper
oil for frying
vegan garlic sauce
5 burger buns
Soak the frozen peas in hot water for 10 minutes.
Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic, salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
Build each burger by spreading 2 tsp of garlic sauce on the bottom of a burger bun, then add a small handful of rocket, 1 patty, 2 tsp of tomato chutney, 2 slices tomato, 2 rings red onion and top with the remaining half of the bun.