Beef and red pepper burgers

INGREDIENTS

• 1 red bell pepper
• 2 tbsp olive oil
• 14 oz vegan mince
• 1 egg
• 1 carrot
• 1¾ oz loaf of stale bread
• 1½ oz cheddar cheese
• 6 floury rolls
• 3 tbsp mayonnaise
• ¼ cucumbers

TOOLS

• 1 spread knife
• 1 knife
• 1 grater
• 1 baking tray
• 1 oven
• 1 large bowl
• 1 non-stick frying pan
• 1 spatula
• 1 oven toaster
• 1 toaster tray
• 1 food processor

Preheat the toaster for 2 minutes.

Slice a loaf of stale bread, then cut it into cubes.

Put cubes of bread in a toaster tray and place it in the toaster for 10 minutes, then take it out.

Put toasted bread in a food processor and blitz to get breadcrumbs.

Cut red bell peppers into quarters.

Shred a carrot with a grater.

Slice cheddar cheese and cut floury rolls in half, then slice cucumbers.

Preheat the oven to 350°F for 12-15 minutes.

Put the red bell peppers in a baking tray and drizzle with half a tbsp of olive oil.

Put the baking tray in the oven for 25 minutes.

Take the baking tray out of the oven to get roasted red bell peppers.

Chop roasted red bell peppers.

Put vegan mince in a large bowl. Crack an egg into the bowl and mix with a spatula. Add red bell pepper, carrots, and breadcrumbs. Mix again to get a mince mixture. Shape the mixture into 6 equal burgers.

Heat 1.5 tbsp of olive oil in a non-stick frying pan. Put the burgers in the pan and cook for 5 minutes to get semi cooked burgers.

Flip the burgers with a spatula.

Cook the burger for another 5 minutes to get cooked burgers.

Put a slice of cheddar cheese onto the burgers and cook for 2 minutes until cheese is melted.

Turn off the heat to get cheese burgers.

Cut floury rolls in half and spread with mayonnaise.

Add cheese burger and cucumbers to the halved floury rolls.

It’s ready to be served !