For the patty
500g red lentils (we use Hodmedod’s English lentils)
100g washed kale
100g washed nettles
Plain British flour for dusting
400ml any vegan milk substitute
To finish the burger
400g baby spinach
Rubies in the Rubble vegan mayo and apple chutney
Bun (we use Chas & Momo’s vegan green bun)
We chose to use all English ingredients to celebrate local, seasonal produce, and reduce the carbon footprint, using foraged nettles and locally grown greens. Even the lentils were grown just outside of London in Hertfordshire. We have shifted from meat and made a more veg vegan burger. Topped with apple chutney and aquafaba mayo, these condiments, supplied by Rubies in the Rubble are made from surplus ingredients.
Boil the lentils until they start to soften. Salt the water and boil for another 5 minutes, drain.
Bring a pan of seasoned water to the boil and blanch the kale and nettles for 30 seconds. Remove from the water but do not chill. Add the greens to the lentils and mix well. Taste and season.
Refrigerate and allow mix to chill and firm up.
When cold, weigh mix into 140g balls and shape into patties about 2cm thick on a lined tray. Freeze.
When frozen, coat patties in flour (stage 1), then dip the patties, one by one in the milk (stage 2) and then the breadcrumbs (stage 3). Repeat stages two and three and refreeze again on a lined baking tray. Paying attention to not allow them to be touching.
To make the mayo green, blanch 200g of spinach in boiling water for 1 minute. Take out and squeeze as much water out as you can, being careful as it will still be hot. Blend with the mayo until completely incorporated and vibrantly green.
To serve, deep or shallow fry the patties until golden and put in an oven at 200 degrees celsius for 10 minutes. Slice and toast the bun, on the top spread the mayo and on the bottom spread the apple chutney. Put the remaining spinach leaves on the chutney and the hot patties on the spinach. Serve with crunchy veggie crisps or potato chips and sauerkraut.