Page 147 - COMING UNSTUCK by Sara tuck

the ultimate This recipe came together

in a flash; the burgers have
vege burgers such a brilliant flavour and
texture combination and are
super satisfying.

Serves 4 Rinse and drain beans and put them in a food processor with
the oats, garlic, parsley, chilli flakes and zest. Season well with
2 x 390g (2 x 14 oz) cans salt and pepper and whizz to combine. When it comes together
cannellini beans as a thick paste add pine nuts and pulse to combine. Tip out
2 cups rolled oats into a bowl and squash together into four burger-sized patties.
6 cloves garlic Put olive oil, vinegar, sugar, fennel fronds, and salt and pepper
¾ cup loosely packed in a bowl and whisk to combine. Toss sliced fennel and onion
parsley leaves through the dressing. In a separate bowl, make the Mustard
½ tsp chilli flakes mayo by whisking together yoghurt, mayo, garlic, mustard and
finely grated zest of 1 lemon zest with salt and pepper. Heat cooking oil in a large frying
sea salt & freshly ground pepper pan over a medium heat and cook patties for 3-4 minutes each
⅓ cup pine nuts side until cooked through. Grill (broil) brioche buns and serve
patties on buns with mustard mayo, watercress and avocados,
Fennel slaw: topped with fennel slaw.
2 tbsp extra virgin olive oil
2 tbsp cider or white
wine vinegar
1 tsp caster sugar
1 tbsp finely chopped fennel
fronds
sea salt & freshly ground pepper
2 fennel bulbs, trimmed,
finely sliced
½ small red onion, finely sliced

Mustard mayo:
½ cup natural Greek-style yoghurt
½ cup good-quality mayonnaise
(I use Best Foods)
3 cloves garlic, crushed
2 tsp Dijon mustard
finely grated zest of 1 lemon
sea salt & freshly ground pepper

2 tbsp high smoke point
cooking oil
4 brioche buns, split
3 cups watercress
2 avocados, sliced 143