Christmas leftovers veggie burger
This recipe gives a new lease of life to those left over Christmas roast vegetables that never taste quite as good the next day.
Ingredients
500g left-over vegetables - carrots, potatoes, brussel sprouts, red onions
1 egg
100g bread crumbs
Salt and pepper to taste
6 slices cheddar cheese
100g kimchi
200g Mayonaise
6 burger buns
Method
Roughly chop the leftover veg into small pieces.
Mix in the egg and breadcrumbs and season. Test the mix by squeezing a handful together, it should hold its shape on release.
Make 4-6 patties from the mix and let them set in the fridge for 20 minutes.
To make the kimchi mayonnaise, finely chop the kimchi and mix together with the mayonnaise.
In a frying pan with a lid, heat 1 tbsp of vegetable oil and place the patties into the pan for 5 minutes on each side on a medium heat. Both sides should be nicely coloured.
Place a slice of cheddar cheese onto each patio and lower the heat, place the lid on the pan and leave for 5 minutes until the cheese is melted.
To construct the burger, spread a small amount of the mayonnaise onto the buns, top with a patty and a spoonful of kimchi mayonnaise.
500g left-over vegetables - carrots, potatoes, brussel sprouts, red onions
1 egg
100g bread crumbs
Salt and pepper to taste
6 slices cheddar cheese
100g kimchi
200g Mayonaise
6 burger buns
Roughly chop the leftover veg into small pieces.
Mix in the egg and breadcrumbs and season. Test the mix by squeezing a handful together, it should hold its shape on release.
Make 4-6 patties from the mix and let them set in the fridge for 20 minutes.
To make the kimchi mayonnaise, finely chop the kimchi and mix together with the mayonnaise.
In a frying pan with a lid, heat 1 tbsp of vegetable oil and place the patties into the pan for 5 minutes on each side on a medium heat. Both sides should be nicely coloured.
Place a slice of cheddar cheese onto each patio and lower the heat, place the lid on the pan and leave for 5 minutes until the cheese is melted.
To construct the burger, spread a small amount of the mayonnaise onto the buns, top with a patty and a spoonful of kimchi mayonnaise.