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Vegetarian Burger, Bread Rolls and Sauce

Vegetarian Burger, Bread Rolls and Sauce

Preparation Time

Cooking Time


Ingredient Qty
Unbleached Strong White Bread Flour (plus extra for dusting) 500 g
Dried Yeast 2 tsp
Butter or Lard (softened) 30 g
Milk (warmed) 75 ml
Water (warmed) 225 ml
Garlic (finely diced) 2 cloves
Red Onion (diced) 100 g
Large Tomatoes (diced) 4
Pinch of Black Pepper 1
Tomato Purée 100 g
Basil ½ bunch
Wholemeal Bread Slices (blitz in processor to make breadcrumbs) 4
Small Red Onion (finely diced) 1
Small Red Pepper (finely diced) 1
Garlic (crushed) 1 clove
Carrot (grated) 1
Sweet Potato (peeled and finely diced) 1
Courgette (finely diced) 100 g
Sweetcorn 1 small tin
Pinch of Pepper 1
Oregano 1 tsp
Kidney Beans 400 g
Cheese (grated) 100 g
Olive Oil 1 tbsp
Prepared Baby Leaf Spinach and Rocket 1 small bag
Carrots (sliced) 1
Cucumber (sliced) 1
Large Tomatoes (sliced) 2


Bread Rolls

  • Pre-heat the oven to 200°C / Gas mark 6
  • Mix the white flour and dried yeast in a bowl
  • Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs
  • Mix the warm milk with the water
  • Add the milk mixture to the flour mixture and mix together with your hands until the dough is thoroughly combined. bring the dough together into a ball
  • Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough
  • Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size
  • When the dough has risen, return it to a floured work surface and knock it back
  • Divide the dough into balls and put on a lightly oiled baking tray leaving about 3inches space between them
  • Lightly cover and leave in a warm place until doubled in size
  • Bake for 15 minutes, remove and cool

Tomato Sauce

  • Sweat off the onion, garlic and tomatoes in a pan until tomatoes break down
  • Add the black pepper and tomato purée and cook for a couple of minutes
  • Add the basil, remove from the heat and blitz until smooth​


  • Pre-heat the oven to 180°C / Gas mark 6
  • Put the red onion, red pepper, garlic, carrot, sweet potato and courgette into a bowl
  • Add the sweetcorn, pepper and oregano
  • Drain, rinse and pat dry the kidney beans, then blitz until smooth and add to
  • the vegetable mix
  • Add the breadcrumbs and mix together thoroughly then shape into patties
  • Place the patties on a lightly oiled baking tray and bake in the oven for 20 minutes, turning hallway through
  • Remove from the oven, add grated cheese and a teaspoon of tomato sauce to the top and return to the oven until cheese has melted​


  • Split the buns in half
  • Put the spinach and rocket onto the base of the bun then add the burger and the top
  • Serve with the sliced tomato, carrot and cucumber​