Week 12 – Mildreds famous burger!

Ah the legendary Mildreds restaurant. For more than 20 years they have been serving the needs of vegetarians and vegans from their tiny place on Greek Street in Soho. More recently they have expanded to Kings Cross and Camden which is great to see, and I’ve no doubt that more are on the way as more people get interested in the power of plants. But this is definitely somewhere to take your sceptical meat-eating friends.

I’ve been to Mildreds many times and the burger is one I return to regularly. So when I got the Mildreds cook book for my birthday, this was obviously the first thing i had to try. This is the beetroot, fennel, apple and dill burger

The recipe calls for Sos mix, or any vegetarian sausage mix. I had the Granose dry burger mix instead and this seemed to work fine.

Top tip: expect to get beetroot juice everywhere, so best to wear gloves, which I didn’t have.

week12a

Makes 6-10 burgers

2 medium beetroot peeled and grated, 2 dessert apples coarsely grated, 1 fennel bulb trimmed and finely chopped, bunch of dill chopped, 1 tbsp fennel seeds toasted and lightly ground, packet of Granose (or 600g Sos mix if using), 450ml water

Combine all ingredients in a large bowl, knead together with hands for 5 minutes to form  dense but pliable mixture. Cover with clingfilm and put in fridge for 15 minutes.

Divide in to burgers and fry in the oil for 10 minutes each side. Or do what I did and sear them in the pan and then finish them under the grill.

Serve how you like – I went with sweet potato fries and some of Mildreds Vegan Basil Mayo on the side – blitz a bunch of basil, 2 garlic cloves, 1tbsp dijon mustard, 150ml unsweetened soy milk, 300ml of light oil (rapeseed, veg or sunflower ok), salt and pepper. This keeps in the fridge for up to 2 weeks.

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