Monster Vegan Burger by Ellie Goulding and Jamie Oliver

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Jamie’s Italy was my first cookbook, and this wonderfully talented guy won my heart and a special place on my kitchen shelf ever since. I still find inspiration in his work after all this time, and I’m always happy to watch every show or project he’s up to. Last year, in one of the episodes of his Friday Night Feast show, he had to dream up a burger together with vegan guest star Ellie Goulding, and boy, they sure did it! That green monster bathed in spicy vegan mayo haunted me and soon turned into a favorite in our house (of course, after my signature Ultimate Veggie Burger :).

Ellie Goulding and Jamie Oliver's green vegan burger recipe with spicy vegan mayo | TheAwesomeGreen.com

Making a vegan burger that actually stays together and yet tastes delicious is an incredible challenge. While it’s so easy to add an egg or two and get the job done, for the vegan version, most of the time you end up with unedible pieces of mashed food that question your presence in the kitchen. Last year, I decided to exclude eggs from my diet for a few weeks every once in a while, and this vegan burger was a great savior for me. I have it with a side salad, in a bun, or simply as a snack, because it is so well flavored and filling that you simply don’t need anything else.

I did make some little changes to Jamie’s burger. I replaced the plain flour with a whole wheat one (you can also use a gluten-free version), added cannellini beans instead of broad beans (because I don’t manage to find them very often), added some aromatic herbs to enhance the taste and gorgeous green color, skipped the onion rings because I try to stay away from too much frying, and instead, served them with sweet potato and beet chips. The taste is simply gorgeous, but what really makes these burgers a hit is the spicy vegan mayonnaise, because of the genius idea of adding a sundried tomato paste, which gives that umami taste everybody was talking about a while ago.

Green Monster Vegan Burger with sweet corn and peas, topped with beet and sweet potato chips and bathed in spicy vegan mayo. Jamie Oliver&Ellie Goulding recipe | TheAwesomeGreen.com

Nutritionally speaking, this vegan burger enriches your diet with fiber, protein, and minerals. The unique antioxidants in green peas also offer protection against chronic stomach diseases, and also promotes heart health with their anti-inflammatory properties. It’s so amazing to take a bite of something so delicious, and yet nourishing and filled with health-promoting nutrients. Of course, calories aren’t something to think about when having a burger!

Brilliant Green Vegan Burger, a recipe by Jamie Oliver and Ellie Goulding | TheAwesomeGreen.com

4.4 from 7 reviews
Monster Vegan Burger by Ellie Goulding and Jamie Oliver
 
Prep time
Cook time
Total time
 
Made with peas and sweet corn and served with beet and sweet potato chips, this delicious is bathed in a genius spicy vegan mayo!
Author:
Recipe type: Lunch
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 cup frozen sweetcorn
  • 1 cup frozen peas
  • 1 cup cannellini beans, canned
  • 1 small onion, finely diced
  • ½ bunch of fresh coriander
  • 1 bunch fresh parsley
  • 75 g whole wheat or gluten-free flour
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • ½ tsp sea salt
  • Freshly ground black pepper
  • 1 tbsp sesame seeds
  • 1 tbsp sunflower seeds
  • Coconut oil for frying
  • 1 handful fresh arugula (rocket)
  • 3-4 dill springs
  • 1 handful baby spinach leaves, fresh
  • 2 pickled cucumbers, sliced
  • ½ lime, juice only
  • 4 large good quality whole wheat or gluten-free buns
  • For the spiced vegan mayo
  • 1 spring onion
  • A pinch cayenne pepper
  • ½ garlic clove
  • ½ cup chickpeas, canned
  • 3-4 sun-dried tomatoes, soaked for at least 30 mins into warm water
  • 1 teaspoon Dijon mustard
  • 1 lemon, juice only
  • 3 tbsp extra virgin olive oil
  • For the beet and sweet potato chips
  • 1 medium beet, peeled
  • 1 medium sweet potato, peeled
  • 1 tsp coconut oil
  • 1 tsp apple cider vinegar
  • A pinch sea salt
ALSO YUMMY:  Cumin Roasted Cauliflower with Black Lentils
Instructions
  1. Place the frozen veggies into a bowl and set aside to defrost, about 15 minutes.
  2. Preheat the oven to 190°C/375°F.
  3. Transfer the defrosted veggies into the blender, together with the cannellini beans, onion, coriander, parsley, flour, cumin, cayenne, salt and pepper, and pulse to obtain a rough paste.
  4. Add the sesame and sunflower seeds, and pulse again to incorporate.
  5. Shape the mixture into four burgers using your palms, cover with a plastic foil and freeze them for 10 minutes, then transfer into the refrigerator. (the last steps are important for keeping them firm).
  6. Cut the beet and sweet potato into thin slices using a mandolin, place them on a baked sheet, drizzle with coconut oil and vinegar, season with salt and toss to coat evenly. (you can separate the sweet potato from the beet to avoid the pink coloring of the last one).
  7. Bake for 15 minutes until crispy, then remove and set aside to cool.
  8. Add the spring onions, garlic clove, chickpeas, sun-dried tomatoes, Dijon and lemon juice into the blender, and process to combine, then gradually add the olive oil until you obtain the mayonnaise consistence.
  9. Spray a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until golden.
  10. In a medium bowl add the arugula, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
  11. Cut a burger bun into halves and toast them for a few minutes on a hot griddle pan or under the grill
  12. Spread some mayonnaise on a burger bun base, add a vegan burger, top with another bit of mayonnaise, then layer 3-4 beet and sweet potato chips, 1 slice of pickled cucumber and fresh greens salad, close with the bun top, then continue the same with the other burgers.
  13. Serve warm or pack to go.
Notes
 

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29 Comments
  • Kristen @ The Endless Meal
    January 20, 2016

    This burger looks incredible! I love the beautiful green colour and the sweet potato and beet on top. Pinned!

    • Ana
      January 21, 2016

      Thanks so much! 🙂

  • sisters, jeans & messy buns
    January 22, 2016

    yummy 😀
    love love love !

    • Ana
      January 26, 2016

      Yeah, the recipe is simply genius!!!

  • Sophie | The Green Life
    January 26, 2016

    Oh my!!! This burger looks insane! Thanks for sharing, Ana. And gorgeous photos, as always. xo

    • Ana
      January 26, 2016

      Thanks Sophie, loved the recipe from first seeing it during Jamie’s show. It is amazing!!!

  • Sina @ Vegan Heaven
    January 27, 2016

    This looks so delicious, Ana! Yummy! Just came across your blog and I really like it! I’ve actually made a vegan green monster burger myself a couple of months ago and it was among the most popular recipes on my blog in 2015. 🙂 Here’s the recipe if you’re interested: http://veganheaven.org/recipe/green-monster-veggie-burger/

    • Ana
      January 28, 2016

      Thank you, and wow, your burger looks mouthwatering, love it! 🙂

  • Sarah
    February 9, 2016

    This recipe is incredibly wet. I could not form patties.
    I was making these for dinner tonight. I guess I’m going to opt for store bought patties or maybe try to bake them to draw out the moister.

    • Ana
      February 10, 2016

      Sorry to hear they didn’t turn out well, they should definitely stay together because most of the ingredients are on the solid side. Did you also add the flour? I hope they finally turned out well at least when you baked them.

  • Moe
    March 2, 2016

    I will try anything vegan recipes. However, I always use 2 tablespoon of flax seed (ground) along with Bob Mill’s GF all-purpose wheat flour. That helps the burger to stay firm. Also, pat dry all vegetables to reduce the moisture. I will update on my burgers. Thank you for the recipe. Yes….I, too, love Jamie.

    • Ana
      March 3, 2016

      Thanks for sharing your tip, flax is always a great addition for keeping the burger composition together, I use it in my signature beet burgers and they always turn out great!

  • Mathilde
    March 2, 2016

    This burger looks incredible oh my god! Georgeous photos as well!
    xx
    Mathilde
    http://flavietherese.wordpress.com

    • Ana
      March 3, 2016

      Thanks Mathilde 🙂 xx

  • Diane
    March 9, 2016

    I don’t use added oils in recipes so I was wondering what I might sub in the vegan mayo recipe to get the consistency but not the fat of the oil. Any suggestions?

    • Ana
      March 10, 2016

      Maybe some blended soaked cashew will do the trick!

  • Avery
    March 12, 2016

    Haha, I’ve gotta admit – the title that said the burger was made by Jamie Oliver and Ellie Goulding (two of my favourite British people, lol) drew me in. I adore the twists you added to this burger, and the beet and sweet potato chips add just a nice crunch and colour to the burger! 🙂

    • Ana
      March 12, 2016

      Yesss, love them too 🙂

  • Hana | Nirvana Cakery
    March 22, 2016

    You are so right, it’s not an easy task to make an amazing vegan burger! This one looks pretty amazing and I bet it tastes great too! Thank you for sharing:)

    • Ana
      March 24, 2016

      Thanks for your visit – I’m always happy to discover a new inspiring blog 🙂

  • Person
    April 11, 2016

    I just made this and I’d have to agree with Sarah^, it really was too wet to form the patties, even with additional flax seeds that was suggested.
    It was scrumptious however. And the vegan mayo, though it didn’t resemble it much was out of this world!

    • Ana
      April 11, 2016

      Indeed, the taste is amazing, Jamie did it awesome as always! I used the same recipe and they turned out just fine.

  • Martina Ventura
    April 15, 2016

    This looks like a challenge, given the long list of ingredients but it also seems so worth it!

    • Ana
      April 18, 2016

      Don’t worry about the long ingredients list, many of them are just spices, and all the effort is definitely worthy, Jamie’s burger is simply great! Let me know if you make this recipe, I’m sure you will love it!Xx

  • Suprina
    April 27, 2016

    Hi Ana,
    The recipe looks fantastic.. Can you recommend a sub for the cannellini beans? I am allergic to legumes. Are the cannellini beans creates volume in the recipe?

    Thanks,
    I can’t wait to try the recipe.

    • Ana
      April 27, 2016

      Hey Suprina, the beans are for volume and creaminess indeed, but you can easily substitute them with the same amount of cooked quinoa or millet (also gluten-free). Thanks for your words, let me know how it turned out 🙂

  • ladies cook
    April 27, 2016

    Hello Dear, are you actually visiting this site daily, if so after that
    you will absolutely take pleasant knowledge.

  • Bill Stokes
    April 28, 2016

    I posted a link to your blog on my Facebook group called True Food. You might check it out: https://www.facebook.com/photo.php?fbid=10154171536404507&set=gm.228351960869630&type=3&theater

    • Ana
      April 28, 2016

      Thank you so much for all the nice words you wrote when posted my recipe! I’ve also shared your post to my page 🙂

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