FEASTING
Mighty meaty classics get a plant-packed makeover in Henry Firth and Ian Theasby’s latest mouthwatering cookery book, BOSH! Meat
BBQ smash burger
‘These burgers will put a smile on your face over and over again. Brioche buns stacked high with homemade patties, sliced tomato, BBQ mayo, crispy fried onions, chopped lettuce and melted plant-based cheese, for the ultimate burger experience’
Makes 4 mega burgers or 8 regular burgers
● 4 echalion shallots
● 2 tbsp olive oil, plus extra for greasing your hands
● 1 tbsp brown sugar
● 600g plant-based mince
● 50g breadcrumbs
● 50g BBQ sauce
● Sea salt and black pepper
● 4-8 plant-based brioche buns
● 4 tbsp olive oil
● 1 romaine lettuce
● 1 beef tomato (or large tomato)
● 4 tbsp plant-based mayonnaise
● 4 tbsp BBQ sauce
● 4-8 plant-based cheese slices
● Crispy fried onions
1 Preheat the oven to 200˚C/180°C fan/gas mark 6. To make the patties, peel and finely dice the shallots. Place a frying pan over a medium heat and add the olive oil. Once warm, add the shallots and a pinch of salt. Mix well and cook for 3–4 minutes until soft. Add the brown sugar to the pan and cook for a further 3–4 minutes until the shallots have caramelised. Once cooked, take the pan off the heat, spoon the shallots into a bowl and leave to cool for a few minutes. To the bowl, add the plant-based mince, breadcrumbs and BBQ sauce, and season with salt and pepper. Mix until well combined.
2 Next, lightly oil your hands and shape the mixture into 4 plump patties or 8 smaller patties. Set the patties out on a lined baking tray and ‘smash’ them with the base of a wide, flat-bottomed glass – if needed, you can shape the sides neatly using your hands. Cook in the oven for 25 minutes.
3 Now prepare the remaining ingredients. Halve the brioche buns. Drizzle the cut sides with the olive oil and toast in the frying pan over a high heat until golden brown. Remove the core of the lettuce and shred the leaves. Thinly slice the tomato. In a small bowl, mix together the plant-based mayo and BBQ sauce until smooth.
4 After 25 minutes, remove the tray from the oven. Place the plant-based cheese slices on top of the burger patties and return the tray to the oven for 1 minute to melt the cheese.
5 To serve, cover one half of the burger buns with the BBQ mayo. Take the patties out of the oven and transfer to the buns. Dress the burgers with sliced lettuce, tomato and crispy fried onions. Close the burgers and serve.
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