Stacey O’Gorman’s Ultimate Veggie Burgers with Rosemary Fries

Entrepreneur, food stylist, recipe writer, cookbook author and women’s health advocate Stacey O’Gorman knows good food. Her vege burger and fries recipe is exactly what you need on your dinner menu.
The Ultimate Iso Veggie Burger & Rosemary Fries

Serves:  4

I’ve never been a huge veggie burger gal myself,  I would choose a sloppy cheese boiger over a dry bean burger any day of the week. But my friends, after many trials and tribulations, I have found THE exception. With the help of Anna Jones and Jamie O, I have amalgamated my learnings and created the ULTIMATE veggie burger. And just in time for iso, where we’ve got nothing but time on our hands and let’s face it, we got a lot of meals to cook yo.

If it were up to me I’d also add some melted cheddar to the mix but unfortunately I’m in iso with a bunch of die-hard vegans so one must be flexible. I must admit, I was surprised at how good it was without the cheesy goodness!

Ingredients

For the burgers:

  • a generous glug of olive oil
  • 6 big portobello mushrooms, roughly chopped
  • 1 beetroot, peeled and grated
  • a few sprigs of rosemary, finely chopped
  • a pinch of sea salt
  • a crack of freshly ground black pepper
  • 1 × 400g tin of cannellini beans, drained
  • 4 medjool dates, pitted
  • 2 cloves of garlic, minced
  • a small bunch of fresh parsley, finely chopped
  • 2 tbsp tahini
  • 2 tbsp soy sauce or tamari
  • 200g cooked and cooled brown rice
  • 50g oats
  • zest of 1 lemon

For the burger sauce:

  • 1 cup vegan mayo or aioli
  • a handful of cos lettuce, very thinly shredded
  • 1 heaped tablespoon tomato ketchup
  • 2 gherkins, chopped finely

To serve:

  • tomato relish or ketchup
  • 4 leaves cos lettuce
  • a handful of heirloom tomatoes, thinly sliced
  • 4 extra gherkins, sliced
  • 4 tbsp aioli or mayo
  • 4 seeded burger buns

For the rosemary fries:

  • 4 large potatoes, chopped into fries
  • a good glug of olive oil
  • a handful of rosemary, roughly chopped
  • a pinch of sea salt

Method

For the rosemary fries:
  1. Lay your chopped potatoes on one of your lined baking trays. Lather with olive oil, salt, pepper, rosemary.
  2. Bake for 30-40 minutes until golden and crispy, tossing halfway.
For the burger: 
  1. Line 2 large baking trays with parchment and preheat your oven to 200˚C.
  2. Bring a large fry pan to a high heat. Add a splash of olive oil.
  3. Once the pan is good and hot, add the mushrooms, rosemary and garlic, season with salt and pepper and fry until mushrooms have sweated all of their liquid and are becoming dry again. Set to one side and leave to cool.
  4. Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, oats, lemon
 zest, beetroot and the cooked mushrooms. Mix well, then put into the fridge for 10 minutes or so to firm up.
  5. Divide the mixture into 4 portions and shape into 4 patties. Place them on one of your lined baking trays. Pop into the fridge until needed.
  6. Bake the burgers for 
15-20 minutes, until nicely brown.
For the burger sauce:
  1. Mix all the burger sauce ingredients together just before serving. Keep cold in the fridge until you’re ready to build.
To assemble:
  1. Slice your burger buns in half. Heat closed in the oven for 5 minutes then lightly spread the insides with plain mayo or aioli. Fry mayo side down in a hot pan until golden.
  2. Place the bottom half of the bun on a plate, top with 1 tbsp of the burger sauce, top with slices of tomatoes, lettuce, the burger patty, some extra burger sauce, sliced gherkins and finally spread the top bun with a tsp of tomato relish and pop the roof on your burger.
  3. Serve with crispy rosemary fries and devour while hot!

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