ESD “DIY” Mystery Box Burger Challenge Winner Recipes

1. Peel and cut the vegetables into small cubes
2. In a mixing bowl, coat the vegetables with salt, pepper and spices* and mix with your hands or a spatula to coat well. Here you can add a bit of oil or water to help the spices to stick to the vegetables
3. Roast the vegetables in the pre-heated oven at 180˚C for about 20-30 minutes (or until golden). Alternatively, you can use an air-fryer**.
4. Leave the vegetables to cool down for a few minutes
5. Add the vegetables, arrowroot and Worcester sauce to a food processor and blend until you obtain a smooth dough-like consistency***. Here you can adjust the seasoning if needed
6. Scoop the dough and shape the patties with your hands
7. Fry the patties in a pan greased with a bit of olive oil until crispy on the edge (about 3 minutes on each side)

*you can use spices such a cumin, curry powder, go nuts!

**If you don’t have an oven or air-fryer, you can boil the vegetables until fork tender but the flavor will be less present.

*** You can try mashing all the ingredients together, the result will not be as smooth but should still hold together as a patty.

1. Peel and cut the carrots into small chunks
2. Boil the carrots until fork tender (about 25minutes)
3. In the meantime, peel the tomatoes by blanching them. To do so, bring water to a boil in a small pot. Once the water is boiling, plunge the tomatoes into it and leave them for 2-3minutes.
4. Get the tomatoes out of the water and peel them: the skin should come off very easily (be careful as the tomatoes can be very hot).
5. Blend all the ingredients together (add more arrowroot if the texture is too liquid).

To make the burger, just assemble the patty, ketchup and other veggies (salad, red onion, grilled courgette…) in a toasted bun.