Vegan burger in lettuce bun

Try our bunless vegan burger for your next meatless Monday.

Vegan burger in lettuce bun and cucumber ribbons

Serves

4

Prep

15m

Cooking

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

Meanwhile, place the beetroot, tahini and cumin in a food processor and process until smooth. Season.

STEP 3

Use a large serrated knife to cut 4cm-thick cheeks off each lettuce to make 8 buns.

STEP 4

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.

Dietary information

Vegan
Gluten-free
Dairy-free
Egg-free
Lactose-free
Sesame-free
Soy-free
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.