Recipe Puff Pastry Wrapped Burgers
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Main meals
You can imagine how Simon concocted such an idea: If you’ve ever battled with the decision between pie or burger, then this burger-filled pie might just be the answer to your prayers!
You will need
Serves 2
Patties
- 2 large Portobello mushrooms, roughly chopped
- 1 small brown onion, roughly chopped
- 2 garlic cloves
- 1 sprigs rosemary
- 2 teaspoon whole fennel seeds
- 1 tin black bean, rinsed
- Salt and pepper
- 2 teaspoons olive oil
Filling
- 1 tomato, sliced into rounds
- 1 brown onion, sliced into rounds
- 1 baby cabbage round, sliced into rounds
- 2 slices smoked oat cheese (or vegan cheese of choice)
- 1 beetroot, roasted and sliced into rounds
- 1 packet vegan puff pastry (gluten-free if required)
To serve
- Mustard
- Tomato sauce
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 220°C fan forced.
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Step 2
For the burger, place everything into a food processor and pulse until it comes together, keep some texture.
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Step 3
Portion into patties and fry on high heat briefly on both sides with a little oil — this is an important step to get a lot of moisture out of your patties. Set aside to cool for 10 minutes.
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Step 4
Lay out your puff pastry and roll a little to flatten. Place a round of cabbage and a burger patty at the bottom, then stack it with a tomato slice and a couple rounds of onion, (Simon adds a second burger patty in here — but that’s your call!), then a round of beetroot, and finally 2 slices of cheese. Gently lay another sheet of pastry over top, fold the edges together with the bottom pastry layer, and brush the pastry with 1 teaspoon of oil.
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Step 5
Bake in the oven for 30–35 minutes or until puffed and golden.
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Step 6
Slice it in half to serve — alongside tomato sauce and mustard or any dip of your choosing!
Recipe: Simon Toohey
