Barbecued celeriac burger

PT1H15M

Share recipe

The search for a decent vegan burger recipe can be quite an arduous one: crumbly textures, tasteless tofu, same old slimy portobello mushroom. This slow-roasted celeriac is cooked directly on the hot coals, giving it a wonderfully smoky flavour. It is then sliced into burgers and glazed with an umami-rich homemade vegan barbecue sauce – the secret ingredient is marmite!

Ingredients

Metric

Imperial

Barbecued celeriac burger

Barbecue sauce

To serve

  • 4 bread buns
  • 1 tomato, sliced
  • gem lettuce, leaves washed
  • 1 red onion, sliced
  • gherkins
  • ketchup, vegan mayonnaise, mustard or any other burger condiments you like
1
Preheat the barbecue to 180°C
2
Peel the celeriac and rub with olive oil and wholegrain mustard. Wrap in tin foil then place directly onto the hot coals. Cook for 45–60 minutes, turning every 15 minutes to get a nice even cook. The celeriac should be cooked through but still hold its shape
3
While the celeriac is cooking, place all the barbecue sauce ingredients in a pan and gently heat for about 5–10 minutes, until it has thickened slightly
4
Unwrap the celeriac and scrape off any burnt bits. Slice into 4 nice thick burgers
5
Increase the heat of the barbecue to 220°C and set it up for direct cooking
6
Glaze the burgers with the barbecue sauce and grill on each side until crispy with bar marks. Brush with more barbecue glaze each time you flip
image
7
Serve immediately in a bread bun with your favourite burger condiments and fillings
image
Share recipe