I made these vegan burgers for dinner and lunch the following day. I wasn’t sure how they’d be, but Linda McCartney’s vegan quarter pounder burger patties are tasty and juicy and you can pick them up from major UK supermarkets, such as Tesco and Sainsbury’s.
- 1 aubergine, sliced into 1cm thick pieces
- 2 tablespoons olive oil
- organic tomatoes, sliced
- Linda McCartney’s quarter pounder burgers, or try making your own vegetarian rice & bean burger patties
- hot sauce
Salt the aubergine and leave to sweat for ten minutes – this will remove the bitterness. Dab the pieces dry with a paper towel and then brush with olive oil and bake in a moderate 180 degree oven for 15 minutes, turning half way. Also place the burger buns in the oven at the same time.
Once cooked, layer lettuce, aubergine, bun, mustard, hummus, hot sauce, tomatoes, aubergine and lettuce to create a delicious vegetarian, bun free burger. Season with freshly cracked pepper before serving.
If you leave the bun separate from the salad you can even pack a spare burger for lunch the next day. Yum!