- If you can’t find mint sauce, try using a handful of fresh mint instead. The flavour will be more subtle but the minty taste will still come through.
- We usually make our own vegan garlic sauce by combining chopped parsley, finely chopped garlic and a soya-based yoghurt. Have a go yourself and play around with the quantities until you find a version you like.
- Opt for soy-free vegan mayo to make this recipe soy-free.
Monster Green Burger
- 2 cups frozen peas
- 2 tbsp mint sauce
- 2 x 400 g (14.1 oz) tins of chickpeas, drained + rinsed
- 1 onion
- 2 cups breadcrumbs
- 1/4 cup sunflower seeds
- 1 garlic clove
- salt + pepper
- olive oil
- 5 burger buns
- vegan mayonnaise
- tomato chutney
- red onion, sliced into rings
- tomato, sliced
- Soak the frozen peas in hot water for 10 minutes, then drain.
- Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic and generous pinches of salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
- Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
- Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
- Build each burger using the burger buns, vegan mayonnaise, rocket, tomato chutney, tomato and red onion.