Ultimate Indulgent Vege Burger

By
Clockley
on August 7, 2011

So packed with ingredients you may have to have your jaw reconstructed!

Method

CHICK-PEA PATTIE

1. Place drained and rinsed chickpeas in a food processor with flour, 1 egg, peanut butter, sweet chilli sauce, vegeta, grated zucchini and black pepper. Whiz until combined.
2. Form into palm-sized balls and refrigerate for 1 hr
3. When firm, roll each ball in breadcrumbs, then press down and shallow fry until golden and crisp. Keep warm in low oven.

GARLIC-BUTTER MUSHROOMS

1. Slice mushrooms thickly and fry in butter and garlic. Do not stir, but wait until one side is golden and beginning to crisp, then turn individually.
2. Keep warm in low oven

RED WINE TUSCAN ONIONS

1. Saute onions sliced in rings on medium heat until caramelised in a dash of olive oil.
2. Turn heat up high and add red wine, cook until wine is almost completely reduced.

FRIED EGGS

1. Heat non-stick-pan to medium high and cook 1 and a half minutes on both sides ensuring yolk is 'almost' set, but will still 'ooze'. Keep warm in low oven

ASSEMBLE.

1. Toast Sourdough roll in halves until golden
2. Smear one half with satay, the other with mayonnaise
3. Build cooked ingredients on one half and salad ingredients on the other
4. (Hint) Put the cheese on first UNDER the pattie so it melts and oozes appropriately!
5. Serve to family and try to refrain from laughing as people try to bite through the massive stack!

Note: You will need serviettes or enormous bibs...the juices ooze from this burger onto the plate...you may wish to lick it afterwards...