Ingredients
LEMON MAYONNAISE
TO SERVE
Method
- Add the frozen peas to a bowl and cover with boiling water. Leave for 10 minutes.
- Meanwhile, add the spinach to a food processor and pulse on and off for 10 seconds or until the spinach is finely chopped.
- Drain the peas and add them to the processor along with the rest of the burger ingredients, except the vegetable oil. Pulse until the mixture comes together. You will need to stop and scrape down the sides of the bowl occasionally. The mixture should stick together between your fingers but still have texture.
- Shape the mixture into patties about the size of your palm. Place them onto a lined plate and refrigerate for 20 minutes.
- Meanwhile, make the lemon mayonnaise. Whisk the mayonnaise, lemon zest, and salt together in a bowl and set aside.
- Heat the vegetable oil in a frying pan or on a grill plate over medium heat. Grill each burger patty for 4–5 minutes on one side before gently flipping to cook the other side for the same amount of time. Turn down the heat if the patties darken too quickly. We want them golden on the outside and cooked in the middle.
- Slice each burger bun in half and add a good dollop of lemon mayonnaise to the base, then top with lettuce leaves. Add the burger patty, a little more mayonnaise, followed by sliced cucumber and avocado. Season the avocado with a little salt and pepper to taste and then add the alfalfa sprouts, followed by the bun top. Yum!
TIP: The patties will come together more easily if you have wet hands.
