Did you kick-start 2022 with good intentions and healthy resolutions, only for your willpower to waiver come February? Our meatfree burgers are sure to keep you motivated and we have two options for you: a vegetarian and a vegan.

The scrumptiously satisfying vegetarian option uses beetroot and feta. With a luxurious taste and texture, this veggie is full of iron and vitamin A - sure to give you a much-needed energy boost during these cold months.

Alternatively, if you prefer to remove animal products from your diet entirely, try our vegan option, made with filling chickpeas and bursting with flavourful cayenne, coriander and mint.

So, whether it’s a meat-free Monday meal you’re looking for, or some regulars to add to your new weekly favourites, these meatfree burgers are sure to be household hits.

Makes: 6-8 Burgers or 12 mini burgers

Cooks: Hob 10-12 mins or oven Hot Air 175C for 18-20 minutes

Prep: 30 minutes

Ingredients

250g cooked beetroot

4 spring onions

100g Feta cheese

100g Giant couscous cooked

55g white breadcrumbs

2 cloves of garlic

2-3tbsps of fresh mint

Zest and juice of ½ lemon

Salt and Pepper

3-4 tbsp of plain flour

 

2-3 tbsps of vegetable oil for frying.

1. Grate the beetroot coarsely and sit in a sieve to thoroughly drain.

2. In a food processor, place mint, garlic and spring onions and finely chop, then add the grated beetroot.

3. Add the cooked couscous, lemon zest and juice and the breadcrumbs, blitz together then add half of the cheese, this mixture should be forming a ball. Now add the last part of feta but just pulse so that coarse lumps of cheese appear in the mixture.

4. Turn out onto floured board and shape into balls then flatten. Place in the fridge to firm up for 30 minutes or prepare in advance.

5. To fry, heat oil in a frying pan on induction level 5 and place the floured burger 3-4 in a pan, turn after 4-5 minutes and continue to cook until golden.

6. Alternately, preheat the oven to 175C HotAir before placing on the wire rack over the universal tray.

7. Serve with a spicy dip and layers of grilled vegetables.

Allergens highlighted in bold.

Makes: 6-8 Burgers or 12 mini burgers

Cooks: Fry 10-12 mins or oven bake Hot Air 180C for 18-22 minutes

Prep: 25 minutes

 

Ingredients

200g frozen peas-defrosted

400g tin of chickpeas -drained

100g fresh spinach

1 banana shallot

2-3tbsps fresh coriander chopped

2-3tbsps fresh mint

2 tbsps Tahini

½ -1 tsp cayenne (to taste)

Salt and pepper

½ lemon zest and juice

50g fresh white breadcrumbs

15g flour

 

3-4 tbsps flour for shaping

2-3 tbsps vegetable oil for frying

1. In a food processor, place peas, chickpeas, spinach and shallot and blitz together. Add herbs, tahini, lemon zest and juice, cayenne and the breadcrumbs and flour mixing until a ball is formed.

2. Turn onto a floured board and shape into balls then flatten. Dipping in flour before placing on a plate. Chill for a minimum of 30 minutes.

3. To fry heat the oil in a frying pan and fry 3-4 burgers at a time for 4-5 minutes before turning, cook until crisp and golden.

4. To oven bake, place on a lined universal pan and cook in a preheated oven 180C HotAir for 18-22 minutes.

5. Serve with spicy mayonnaise or a dash of sweet chilli sauce in a burger bun or layer with Griddled vegetables to serve slider style.

Allergens highlighted in Bold.