Recipe of the Day – Mega veggie burgers


Garden salad & basil dressing

“Tofu is a brilliant carrier of flavours, plus it’s high in protein, low in saturated fat and a great source of calcium and phosphorus, both of which make for strong and healthy bones ”

Serves 4
Cooks In 45 minutes
Difficulty: Not too tricky


350 g firm silken tofu
1 large free-range egg
75 g wholemeal breadcrumbs
2 heaped teaspoons Marmite
8 ripe tomatoes
1 tablespoon red wine vinegar
2 sprigs of fresh basil
4 soft wholemeal buns
400 g mixed seasonal salad veg, such as cucumber,
red cabbage, apples, cress, baby spinach
olive oil
2 sprigs of fresh rosemary
50 g Cheddar cheese
50 g gherkins
4 tablespoons natural yogurt
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
4 sprigs of fresh basil
¼ of a fresh red chilli

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Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out – it’s messy, but really important to do this for great burger texture later).
Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that’ll fit nicely in your buns once cooked.
Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick).
If you want to plump up your buns, pop them into a warm oven for a few minutes.
Meanwhile, finely slice or prep all the salad veg.
Next, pick the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth.
Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden.
Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes.
Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced gherkins inside.
Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy – totally awesome.

Grass-fed and organic beef is from cows who’ve spent time outdoors. Buying British veal is another great way to support sustainable beef and dairy farming. Join our Food Revolution!

Beef Stroganoff


Beef stroganoff

Fluffy rice, red onion & parsley pickle
“This quick stroganoff recipe is creamy, light and cooks in the time it takes
to do the rice. ”

Serves 4
Cooks In 15 minutes
Difficulty: Super easy

Beef, Jamie’s 15-Minute Meals, Book

1 mug (300g) 10-minute wholegrain or basmati rice
½ a bunch of fresh thyme
200 g baby spinach
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
300 g mixed mushrooms
olive oil
3 cloves of garlic
2 x 200 g quality sirloin steaks , fat removed
1 heaped teaspoon sweet paprika
1 lemon
1 swig of brandy
4 heaped tablespoons fat-free natural yoghurt
1 swig of semi-skimmed milk

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Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat

Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.

Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.

Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.

Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.

Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.

Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden

Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.

Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.

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