Vegan burger in lettuce bun
Try our bunless vegan burger for your next meatless Monday.
- 4 Herb & Sons Beef-Free Burgers
- 250g cooked baby beetroot, drained, chopped
- 2 tsp tahini
- 1 tsp ground cumin
- 2 small iceberg lettuces
- 2 tbs vegan mayonnaise
- 1 Lebanese cucumber, peeled into ribbons
- 2 radishes, thinly sliced
- Mint leaves, to serve
Heat a chargrill on medium-high. Lightly spray burger patties with olive oil spray. Cook for 4-5 mins each side or until charred and heated through.
Meanwhile, place the beetroot, tahini and cumin in a food processor and process until smooth. Season.
Use a large serrated knife to cut 4cm-thick cheeks off each lettuce to make 8 buns.
Divide half the lettuce among serving plates. Top with the burger patties, mayonnaise, beetroot mixture, cucumber and radish. Sprinkle with mint leaves and top with the remaining lettuce. Serve immediately.