Battle of the burgers | Mindful Chef


It’s National Burger Day on 26th August and we’ve got a serious burger battle for you. Whether you’re a hardcore meat-eater or vegan-curious – celebrate National Burger Day the MC way.

Myles & Giles are going head-to-head on Monday, 23rd August at 7pm in the ultimate burger cook-off.

Beef vs. Plants. Which side are you on?

Join the battle by adding a burger of your choice to next week’s box, 22nd – 28th August.

Meet the contestants:

Rosti burger with slaw & ‘cheese’ sauce 

You’ve never had a burger quite like this. Crisp potato röstis sandwich a grass-fed British beef patty, onion rings, lettuce and tomato – plus an oozy cashew ‘cheese’ sauce. We serve with cabbage-carrot slaw and salad.

  • Cook time: 45 mins
  • Allergens: Eggs, Mustard, Nuts
  • Cuisine: British
  • Key ingredient: Rich grass-fed British beef


  • 150g red cabbage
  • 1 carrot
  • 200ml cashew cream (use half) (Nuts)
  • 1 egg (Eggs)
  • 1 little gem lettuce
  • 1 tbsp dijon mustard(Mustard)
  • 1 tbsp nutritional yeast
  • 1 brown onion
  • 2 large white potato
  • 2 x skewers
  • 1 red beef tomato
  • 300g American flavoured beef mince
  • 2 tbsp cornflour

Cooking Instructions

  1. Preheat the oven to 230C / fan 210C / gas mark 8. Slice half the onion into rings. Grate the remaining onion into a bowl. Grate the potatoes into the same bowl and add the egg, half the cornflour, sea salt and black pepper. Mix well.
  2. Make the rösti; heat a medium, non-stick frying pan with 1 tsp oil on a medium-high heat. Add the potato mix to the pan and use a spatula to flatten into a disc that fills the pan. Cook for 4 mins then slide the rösti onto a plate. Place another plate on top and flip, so that the cooked side faces up. Slide it back into the pan, uncooked side down. Fry for another 4 mins, then transfer to a lined baking tray and bake for 15 mins. Keeping the pan on the heat, form the mince into a half-moon-shaped burger; it should fill half the pan. Cook for 5 mins on each side, then transfer to a baking tray. Bake for 5 mins.
  3. Make the slaw; thinly slice the cabbage and grate the carrot. Place both in a bowl with sea salt, black pepper and 1 tsp olive oil, then mix.
  4. Slice half the tomato. Dice the remaining tomato. Trim the lettuce, separate the leaves and put 2 leaves aside for later. Make the salad; chop the remaining lettuce, place in a bowl with 1 tsp olive oil and the diced tomato, then season with sea salt and black pepper.
  5. Make the ‘cheese’ sauce; dissolve the remaining cornflour in a saucepan with 50ml cold water. Add the cream, nutritional yeast, mustard and a pinch of black pepper. Cook on a medium heat, until thickened.
  6. Cut the rösti in half. Top half the rösti with the leaves, tomato, onion rings and beef. Pour the ‘cheese’ sauce over the beef and top with the remaining half rösti. Slice the burger in half, secure with skewers and serve with the salad and slaw.

Black bean ‘cheese’ burger with sweet potato fries

Crushed black beans, spiced with chilli, cumin and paprika, make the perfect burgers. We top ‘em with limey guacamole and fried onions, and serve with fries.

  • Cook time: 30 mins
  • Cuisine: British
  • Key ingredient: Fibre-rich black beans


  • 1 avocado
  • 240g black beans (drained)
  • 2 tbsp buckwheat flour
  • ½ tsp red chilli flakes
  • 1 handful of fresh coriander
  • 1 tsp ground cumin
  • 1 lime
  • 2 tbsp nutritional yeast
  • 1 red onion
  • 2 tsp smoked paprika
  • 300g sweet potato
  • 2 large tomatoes

Cooking Instructions

  1. Preheat the oven to 200C / fan 180C / gas mark 6. Cut the potato into thick fries and place on a baking tray. Sprinkle over half the paprika, 1/2 tbsp oil and a pinch of sea salt and black pepper; mix to coat the wedges. Bake for 20-25 mins, until golden, turning halfway.
  2. Thinly slice half the onion. Finely dice the remaining onion. Heat a frying pan with 1 tsp oil on a medium heat. Add the sliced onion and a pinch of sea salt. Cook for 2-3 mins, until softened, then transfer to a bowl. Keep warm.
  3. Keep the frying pan on the heat, add the diced onion and cook for 2 mins. Drain the beans, rinse, then add to the pan with the chilli, cumin and remaining paprika. Cook for 3 mins, adding 4 tbsp water during the last minute, then transfer to a bowl. Add the nutritional yeast, season with sea salt and black pepper, and mash well. Stir in the flour, then rest the mix for a few mins, until cool enough to handle.
  4. Shape the mix into 2 burgers. Clean the frying pan and reheat with 1 tbsp oil on a medium heat. Cook the burgers for 3-4 mins on each side, until golden.
  5. Meanwhile, make the guacamole; halve the lime. Peel the avocado, destone, then spoon the flesh into a bowl and mash. Roughly chop the coriander and dice the tomatoes; add both to the bowl. Add the juice from the lime (to taste) and sea salt; mix.
  6. Serve the burgers topped with the fried onions, alongside the fries and guacamole.

Yet to try healthy eating made easy? Get £10 off your first two healthy recipe boxes by entering code BLOG20 at checkout. Mindful Chef healthy recipe boxes provide you with the tools to cook delicious nutritious meals, in under 30 minutes. Each box contains recipe instructions, pre-portioned ingredients and fresh produce sourced from award-winning British farms.

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