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McCain Veggie Burger Served with McCain Onion Rings

McCain Veggie Burger Served with McCain Onion Rings

McCain Onion Rings, Fingerling Carrots and Cut Corn

Serves 6
Ingredients:

Patty: makes 6

125 g McCain Fingerling Carrots (defrosted)

1 x 400 g can chickpeas (drained)

5 ml ground coriander (toasted) 

5 ml ground cumin (toasted)

5 ml dried chilli flakes (optional)

25 g fresh parsley (finely chopped)

80 g McCain Cut Corn

1 small onion (finely chopped)

2 garlic cloves (finely chopped)

45 ml Greek yoghurt

1 lemon (zested and juiced)

1 egg

80 g semolina

Salt and freshly ground black pepper (to taste)

 

Pickle:

125 ml white wine vinegar

60 ml boiling water

10 ml castor sugar

1 ml celery seeds

2 baby cucumbers (cut into ribbons)

1 red onion (thinly sliced)

Salt and freshly ground black pepper (to taste)

 

Sriracha mayonnaise

200 ml mayonnaise

60 ml Sriracha sauce

 

Serving:

160 g blue cheese (crumbled) 

Fresh coriander (to serve)

6x sourdough ciabatta rolls (halved and toasted)

Method:
  1. For patties: In a food processor, roughly chop the McCain Fingerling Carrots and then add the chickpeas, spices and fresh parsley. Pulse until very roughly chopped and transfer to a large mixing bowl.
  2. Add the McCain Cut Corn and remaining ingredients to the mix and mix until combined well.
  3. Divide into 6 equal parts and shape into patties using a 9 cm scone cutter, place onto a plastic lined tray and allow to chill in the fridge for about 3 hours or overnight to hold shape when cooking.
  4. Preheat oven to 180°C.
  5. For the pickle: Heat the vinegar, water, sugar and celery seeds. Once boiling, remove from heat and add in the cucumber ribbons and red onion with seasoning. Allow to stand for up to 1 hour. Keep refrigerated and covered.
  6. Heat an oiled non-stick frying pan and seal the patties on a medium heat until golden. Place onto a baking tray and bake for 5 minutes to cook through. Meanwhile, mix the Sriracha mayo mix and store in a squeeze bottle.
  7. To serve: Place the pickle onto the base of the buttered bun and then the cooked chickpea veggie patty. Top with blue cheese, fresh coriander, place the onion rings onto the burger and drizzle with Sriracha mayo. Skewer the lid of the roll, if preferred, and serve.
Variations, Hints and Tips:
  • The vegetable mix (chickpeas, carrots and corn) still needs to have a chunky texture otherwise the mixture will be too wet.
  • Serve with a white wine spritzer made with a chardonnay and soda water with chopped mint and sliced cucumber.
  • Make small patties for slider burgers on platters or serve as canapés at events.
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