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.
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
4 wholemeal burger buns, halved and toasted
8 Little Gem lettuce leaves
2 dill pickles, sliced thickly
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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