Barbecued celeriac burger
by
This vegan burger recipe replaces the classic beef patty with a thick disc of barbecued celeriac, glazed in a homemade barbecue sauce until crisp, sweet and sticky. It's far better than any veggie burger you can buy in the shops, and once paired with your favourite vegan condiments and burger fillings, creates a fantastic dish to serve at any barbeuce.
Ingredients
Barbecued celeriac burger
- 1 large celeriac
- 1 tbsp of olive oil
- 1 tbsp of wholegrain mustard
Barbecue sauce
- 100g of ketchup
- 15g of dark brown sugar
- 15ml of cider vinegar
- 1/2 tsp Marmite
- 1/4 tsp garlic granules
- 1 pinch of smoked paprika
- 1 dash of Tabasco
- lemon juice , to taste
- 1 pinch of cracked black pepper
- 1 pinch of celery salt
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
Method
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
7
Serve immediately in a bread bun with your favourite burger condiments and fillings
Discover more:
Go to Comments
Barbecued celeriac burger
