Green Vegan Burger with Chunky Chimichurri Pesto and Potato Wedges
A crumbed, egg-free vegan burger patty on a health bun, served with a chunky chimichurri pesto that is perfect for dipping the wedges in as well.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
¾ C (180 ml / 60 g) spinach
¼ (40 g) red onion, chopped
2 cloves garlic
¾ tsp (3.75 ml) salt
2¼ C (560 ml / 375 g) frozen peas, thawed
1½ tins (605 g) butter beans, drained
½ C (125 ml / 35 g) vegan breadcrumbs
olive oil, for shallow frying
100 g pecan nuts, toasted
1 C (250 ml / 80 g) basil
1 C (250 ml / 80 g) parsley
¼ C (60 ml) red wine vinegar
2 cloves garlic
1 tsp (5 ml) dried chilli flakes
1 C (250 ml) olive oil
salt and pepper
4 vegan health buns
2 (440 g) avocadoes, diced
500 g Findus Paprika and Basil Potato Wedges, cooked
Add the spinach, chillies, onion, garlic and salt to a food processor and blend until fine. Add the peas and beans and pulse until coarsely ground.
Form the mixture into 4 patties and dip each patty into the breadcrumbs. Refrigerate for 15 minutes.
Heat the oil in a large pan over medium heat and fry the patties for 3-4 minutes on each side until golden and crisp. Drain on kitchen paper.
Combine the pecan nuts, coriander, basil, parsley, vinegar, garlic, chilli flakes and two-thirds of the oil in a food processor and pulse until chunky. Stir in the remaining oil and season it to taste.
Spread the Findus Paprika and Basil Potato Wedges onto a baking tray (line with foil for ease of cleaning). Bake until golden brown and cooked through.
Slice each bun in half. Add a handful of micro herbs to the base of each burger bun. Add the patties, a dollop of chimichurri pesto, some diced avocado and basil leaves. Add the tops of each bun and serve with the wedges on the side.
Serve the wedges with additional chimichurri sauce for dipping.
TIP: The micro herbs can be replaced with shredded cos or iceberg lettuce, if preferred.