Recipe Zone: Plant-Primarily based Barbecue Smash Burgers

You will not miss any meat with this tasty, plant-based dish.

“Ian’s father, Neil, sometimes made rissoles for tea and so they had been scrumptious. These barbecue smash burgers are loosely based mostly on Neil’s rissoles, however we tweaked them a bit by basting them with barbecue sauce for a smoky-sweet twist,” say the brains behind BOSH!, Henry Firth and Ian Theasby.

“These burgers will put a smile in your face time after time. Brioche buns stacked excessive with home made patties, sliced ​​tomato, barbecue mayo, crispy fried onions, chopped lettuce and melted vegetable cheese for the last word burger expertise.”

Barbecue smash burger


(For 4 megaburgers or 8 common burgers)

For the pasties:

4 echalion shallots

2 tbsp olive oil, plus further to grease your palms

1 tbsp brown sugar

600 g vegetable minced meat

50 grams of breadcrumbs

50 g barbecue sauce

Sea salt and black pepper

For the burgers:

4-8 vegetable brioche buns

4 tablespoons of olive oil

1 romaine lettuce

1 beefsteak tomato (or massive tomato)

4 tbsp vegetable mayonnaise

4 tbsp barbecue sauce

4-8 slices of vegetable cheese

Crispy fried onions


1. Preheat the oven to 180°C.

2. Make the patties. Peel the shallots and finely chop them. Place a skillet over medium warmth and add the olive oil. As soon as sizzling, add the shallots and a pinch of salt. Combine properly and cook dinner for 3 to 4 minutes till smooth. Add the brown sugar to the pan and cook dinner for one more three to 4 minutes till the shallots are caramelized. As soon as cooked, take away the pan from the warmth, scoop the shallots right into a bowl and allow them to cool for a couple of minutes. Add the vegetable mince, breadcrumbs, barbecue sauce to the bowl and season with salt and pepper. Combine till every little thing is properly blended.

3. Type the patties. Flippantly oil your palms and form the combination into 4 thick patties or eight smaller patties. Place the patties on a parchment-lined baking sheet and ‘crush’ them with the underside of a large, flat-bottomed glass. If mandatory, you may neatly form the edges together with your palms.

Prepare dinner within the oven for 25 minutes.

4. Put together the remaining substances. Halve the brioche buns. Drizzle the reduce sides with the olive oil and toast them within the skillet over excessive warmth till golden brown. Take away the core from the lettuce and shred the leaves. Minimize the tomato into skinny slices. In a small bowl, combine the vegetable mayonnaise and barbecue sauce till easy.

5. End the burgers. After 25 minutes, take away the baking tray from the oven. Place the vegetable cheese slices on prime of the burger patties and place the baking sheet within the oven for a minute to soften the cheese.

6. Time to serve. Brush one half of the burger buns with the BBQ mayo. Take away the patties from the oven and place them on the burger buns. Costume the burgers with shredded lettuce, tomato and crispy fried onions. Shut the burgers and serve instantly.

BUNCH! Meat: Over 100 Terribly Tasty Recipes by Henry Firth and Ian Theasby is printed by HQ and prices £22. Images by Lizzie Mayson.