National Burger Day is this Saturday (May 28th) and to be honest I’m pretty disappointed in the Australian Government it’s not a public holiday.
Lack-of-day-off aside it’s a time to celebrate the mouth-watering delicacy that is THE BURGER *clouds open* *doves fly* *choir sings*
Unfortunately for our vegan friends, finding a tasty vegan burger can be extremely difficult, until now. The food magicians at Future Farm (Australia’s latest vegan meat alternative) have teamed up with MasterChef alumni Justin Narayan to bring you an epic plant-based smash burger which you can recreate at home.
If you wanna look this happy too, check out the recipe below!
Justin Narayan / image supplied
Ingredients:
2 Future Farm Burger Patties
2 Slices of vegan cheese
2 Vegan Brioche buns
2 tsp vegan butter
4 burger pickles
¼ Iceberg lettuce
Salt and pepper
TRUFF burger sauce
2 tbsp vegan mayonnaise
1 tbsp TRUFF’s Original Hot Sauce
1 tsp lemon juice
pinch of salt to taste
Method:
- To make the TRUFF burger sauce add all your ingredients to a bowl and mix, season with a pinch of salt to taste and set aside.
- Get a cast iron skillet on medium high heat. Slice your buns in half and butter, then toast. Then set aside.
- Add 1-2 tbsp of oil into the skillet and place your burger patties into the pan and using the back of a solid spatula lightly brushed with oil press down until patties are just under 1 cm thick, season with salt and pepper and cook for 2-3mins, then flip. Top with vegan cheese then add a splash of water and cover to allow the cheese to melt, cooking for another 2-3mins. Then remove from the pan.
- Finely shred enough iceberg for two burgers.
- To assemble, place your cooked patties onto the bottom bun, then top with 2 slices of pickles and a mound of shredded lettuce. On your top bun add a generous amount of your TRUFF burger sauce then crown your burger and enjoy!
