Today’s Food Friday recipe comes from a brand new release from Grub Street Publishing: Veggie Fast Food by Clarissa & Florian Sehn.
This book, in addition to being full of delicious, fast, vegetarian recipes, is beautifully illustrated with full-color photos for each recipe. Bonus: it even includes vegan alternatives, when possible. Whether you’re a vegetarian, a vegan, or neither, this book is worth a look for the creative recipes you’ll find within.
About the book:
Are you under the impression that vegetarians can’t have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes – from Manchego quesadillas and TexMex burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the book of vegetarian food for those in a hurry, and the handy ‘vegan traffic light’ indicators – red for vegetarian; yellow for vegan adaptation and green for vegan make it easy to find vegan options just as quickly. The authors Clarissa and Florian Sehn, discovered their love of vegetarian and vegan cuisine together. Soon, however, they ran out of creative ideas – they needed a new recipe book. So they decided to develop recipes themselves and this is the result. Their first cookbook is dedicated to vegetarian fast food, which they consider has always received short shrift – until now.
It’s Memorial Weekend, so obviously we had to choose a veggie burger recipe! This Tex Mex Burger is so good that even meat-lovers will want to give it a try. Keep reading for the full recipe…
Tex Mex Burger
Tex Mex cuisine combines the cooking style of the American southern states with Mexican cuisine. This burger is a good example of this.
Preparation time: 45 minutes
2 cloves garlic
1 small red chilli pepper
1 celery stalk
1 tin kidney beans
50 g dry breadcrumbs
freshly ground pepper
1/2 untreated lemon
1/2 pre-cooked corn on the cob
1 tbsp olive oil
4 large iceberg lettuce leaves
4 burger buns (the book contains a recipe for homemade buns!)
4 tbsp almond mayonnaise (there’s a recipe for this within the book) or ordinary mayonnaise
- Preheat the oven to 200 degrees C (fan)/gas 7. Peel the onion and garlic. Wash and de-seed the pepper and chilli. Wash and peel the celery. coarsely chop everything first, then finely chop in a blender.
- Tip the beans into a sieve and drain well. Transfer to a bowl and mash with a fork. Add the chopped vegetables, egg and breadcrumbs and knead into a dough. Season with salt and pepper, and shape into 4 patties. Place on a greased baking tray and bake in the oven for 10 minutes.
- For the avocado cream, halve the avocado, remove the stone, and scoop out the flesh. Squeeze the lemon. Combine the ingredients and mash. Season with salt and pepper. Turn the patties over once and return to the oven for another 10 minutes.
- Remove the sweetcorn kernels from the cob by slicing down the cob with a kitchen knife. Heat the oil in a frying pan and brown the sweetcorn. Wash and shake dry the lettuce leaves. Grate the cheese.
- Cut the buns in half across the middle. Spread the bottom half of each bun with the avocado cream, and the cover with a lettuce leaf. Spread the top half of each bun with mayonnaise. Sprinkle the patties with grated cheese and return to the oven for 5 minutes to melt the cheese. Take out of the oven and place on the bottom half of the buns. Top with sweetcorn, cover with the top half of the buns and serve.
Recipe and image from Veggie Fast Food, pages 98 & 99.
Doesn’t that look amazing?! If you try out the Tex Mex Burger this weekend, send us a photo in the comments and let us know how it turns out!