- Sieve, tray with baking paper,
- 1 small shallot, thinly sliced pre sliced
- 4 tablespoons mayo, p. xx
- 200 g (7 oz) Swiss brown mushrooms, cleaned, finely chopped
- 2 teaspoons sea salt
- 1 small zucchini, finely grated
- 4 tablespoons falafel mix
- 300 g beef mince fridge in bowl
- 2 teaspoons Worcestershire sauce
- 1 tablespoon olive oil
- 4 milk buns, p. xx
- 4 dairy-free or cheddar cheese slices buy cheese
- 4 x 2 cm-thick sliced iceberg lettuce look at book and copy
tomato sauce, p. Xx and pickles (optional), already sliced, to serve
Combine the shallot and mayo in a bowl and set aside until ready to serve. Preheat the oven to 180C.
Combine the mushrooms and salt in a small bowl and stand for 10 minutes. Meanwhile, combine the zucchini and falafel mix in a large bowl and stand for 10 minutes. Squeeze out any liquid that has released from the mushrooms and add to the large bowl with the beef mince, Worcestershire sauce and pepper in a bowl. Using your hands, mix the mixture until very well combined, about 1 minute. Shape the mixture into 4 patties about 2.5 cm (1 in) thick.
Heat the oil in a large frying pan over medium heat. Cook the burger patties for 2 minutes each side, then transfer to one side of an oven tray and put a slice of cheese over the top.
Halve the buns through the middle and stack the lids directly on top of the bases on the other side of the tray. Bake in the oven for 5 minutes or until the patties are cooked through and the cheese has melted.
Spread the shallot mayo on the base of the buns. Top with the lettuce, burger patties, pickles and tomato sauce, then top with the lids to serve.