LEON x Too Good To Go Recipes
Fridge-Feast Veggie Burger
with LEON LOVe Burger Sauce
INGREDIENTS
- 340g leftover vegetables, We used: broccoli stems, cubed potatoes, grated carrots, onions
- Salt
- 2 garlic cloves
- Olive oil
- Small handful of leftover fresh herbs (e.g. parsley, coriander, basil)
- 1 egg
- 100g breadcrumbs
- 4 burger buns
- Handful of salad leaves
- 1 tomato, sliced
- LEON Burger Sauce
METHOD
- Roughly chop the leftover vegetables and herbs into pieces, and add to a food processor with garlic cloves and a pinch of salt. Blitz until everything is chopped into very small pieces, then transfer to a large mixing bowl.
- Add the egg and breadcrumbs into the mixture, and use your hands to make 4 patties. Allow them to rest in the fridge for 20 minutes.
- Add 1 tbsp of vegetable oil into a frying pan on a medium heat and fry the patties for 4-5 minutes on each side.
- Toast the burger bun, and spread a tbsp of LEON Burger Sauce on both sides
- Place the cooked burger onto the bun, and top with salad leaves and sliced tomato, finishing with the top bun.
Enjoy!
The LEON LOVe Burger has something of a cult following since it launched on the menu in 2019 and this burger sauce is a big reason why. Rich and tangy, we’ve swapped the gherkin for dill to create a sauce that makes your food zing. Not just for burgers, it’s perfect for slathering over your roasties, boosting your beetroot or even straight from the jar! And it #JustHappensToBeVegan.
