Spice up your plant-based burger game with these delicious celeriac burgers. Crunchy, spicy and messy, these burgers are devilishly delightful. You’ll never eat a bean patty again!
When To Eat
Celeriac is available year round thanks to its ease of growing and storage. If you’re looking for the tastiest celeriac, this root vegetable is in prime season from September to April.
This meal is around 80% less polluting than the average UK meal.
- Eating this recipe will save around 2.35 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.45 KM in a modern car.
- 8 Celeriac Fritters
- 6 Large Gherkins (sliced into thin circular slices)
- 1 Large Tomato
- 1 Small Head Lettuce (washed and torn into bun sized slices)
- 1 Small Red Onion
- 4 Burger Buns
- Margarine for buttering
- 4 Tablespoons Vegan Mayonaise
- 1 Tablespoon Gochujang Chilli Paste (generic red chilli paste works as well)
- 1/2 Teaspoon Garlic Powder
- Prepare and fry the celeriac fritters as per the recipe listed.
- Mix together all the ingredients for the hot mayo until it's an even consistency. Reserve in the fridge until needed.
- Place your tomato on its side so that top faces either right or left. Cut off a small slice around top of the tomato to trim the stem part off. Then slice your tomato into fine circular slices. Reserve the slices in a bowl.
- Peel your red onion then top and tail the vegetable. Removing any roots. Finely slice your red onion into circular slices. Be sure to make them as thin as you can without them loosing their shape. Otherwise the onion will be too overpowering in the burger.
- Slice your burger buns in half and butter each side. Heat a frying pan over a medium-high heat. Place your buns, butter side down, into the pan and fry for about 2-3 minutes, or until the bun bottom is nicely browned.
- Assemble your celeriac buns by first placing a few leaves of lettuce on the bottom bun slice. Then place two celeriac fritters. Top with a few slices of tomatoes, red onion and a few gherkins. Finish your burger bun by spreading the underside of the top slice of burger bun with a good helping of hot mayo. Place the bun top over the assembled burger and press down gently to keep the sandwich in tact.