Name: The Big Jack
Yield: Makes 3 double burgers or 6 single burgers
Ingredients: Slice of vegan ‘cheese’; Sliced gherkin or dill pickle; 1 small dill pickle or gherkin; A generous amount of black pepper; 200 g meaty mushrooms – baby portobellos, chestnuts or shiitake; Finely sliced lettuce; A pinch of paprika; 3 tbsp Vegan Mayo; 40 g vegan spread; 1 tbsp cooking oil, plus extra for frying; 1 tbsp soy sauce; Finely sliced red onion; 4 fat cloves of garlic; Seeded hamburger buns, sliced in half; 1 small cooked beetroot; 1 small onion; 75 g white rice; 1 tsp white wine vinegar; 75 g soya flakes; 200 g mixed nuts; 1 tbsp tomato ketchup; 2 tsp English mustard

Preparation info

Makes
3
double burgers

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

Sometimes I am overcome with a sense of culinary mischief; a need to meddle in tried-and-tested popular dishes to see if I can recreate my own versions of them. This is one of those times. The usual disclaimer about it not being an exact replica applies; this is slightly more work than the original, and also it is made entirely from plants. If you’re a stickler for absolute veganism, check the ingredients on your burger buns to make sure there are no traces of eggs or milk in them, as they