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Vegan burger in a lettuce bun recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Create a gourmet crunch burger bursting with bold flavors.
Ingredients:
  • 4 Herb & Sons Beef-Free Burgers
  • 250g cooked baby beetroot†, drained, chopped
  • 12.00 gm tahini
  • 2.50 gm ground cumin
  • 2 small iceberg lettuces
  • 39.60 gm vegan mayonnaise
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 radishes, thinly sliced
  • Mint leaves, to serve
Instructions:
  • Preheat a chargrill on medium-high. Give the burger patties a light spritz of olive oil spray. Grill for 4-5 minutes on each side, or until nicely charred and heated through.
  • In a food processor, blend the beetroot, tahini, and cumin until a smooth mixture forms. Remember to season to taste.
  • With a large serrated knife, slice 4cm-thick cheeks off each lettuce, creating 8 buns.
  • Distribute half of the lettuce onto the serving plates. Layer on the burger patties, mayonnaise, beetroot mixture, cucumber, and radish. Sprinkle with mint leaves and add the remaining lettuce on top. Serve promptly.

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