Here’s The Recipe For The First Ever Earthshot Burger

London diners got a royal surprise this weekend after ordering a burger from a street food truck – only to discover it was Prince William behind the counter. It was all part of a collaboration with YouTube channel Sorted Food, designed to spotlight last year’s winners of the Earthshot Prize. The Prince of Wales helped serve vegetarian burgers made from prize-winning products: ingredients from Kheyti and packaging from Notpla, cooked on a concept called Mukuru Clean Stoves. Fancy giving it a go? Here’s the recipe for the first ever Earthshot Burger.

The Earthshot Burger Recipe

Makes: 4 burgers

Cooking time: 1 hour

Ingredients

For the pickle:

• 1 cucumber, 2mm slices
• 1 mouli, peeled and cut in to 2mm slices
• 200ml white wine vinegar
• 75 g caster sugar
• 1 tsp chilli flakes
• 1 tbsp coriander seeds
• ½ tbsp fennel seeds
• 1 tsp mild chilli powder
• 1 tbsp ground coriander seed
• 1 tsp garam masala

For the burger mix:

• 6 tbsp vegetable oil
• 2 tsp cumin seeds
• 1 tsp mustard seeds, brown
• 1 red onion, peeled and finely chopped
• 6 cloves garlic, peeled and minced
• 40g ginger, finely chopped 2 green chillies, finely sliced 1 tsp turmeric
• 1ea red pepper, deseeded and sliced
• 200g white cabbage, shredded
• 200g cauliflower, finely chopped
• 100g green beans, finely sliced
• 500g white potato, steamed and cooled
• 30g coriander leaves, chopped

 For the sauce:

• 200g vegan mayonnaise
• 60g coriander
• 20g mint, leaves only
• 20g ginger, peeled

To serve:

• 4 burger buns, sliced and toasted

Method

For the pickle:

1. Place the sliced cucumber, mouli and 1 tbsp salt in a large mixing bowl and mix well. Allow to sit for 30 minutes.
2. Add 400ml water, vinegar, sugar and spices to a medium saucepan and bring to a simmer over a high heat. Once simmering, remove the pan from the stove.
3. After 30 minutes, tip the salted cucumber and mouli into a colander and rinse under cold running water then add them to the warm pickle liquid. Stir well and allow to cool.

For the burger mix:

1. Heat the oil in a large saucepan over a medium heat.
2. Add the cumin seeds and mustard seeds and fry for 2 minutes until fragrant and starting to pop.
3. Add the onion, garlic, ginger and chillies, along with a pinch of salt and continue to fry, stirring occasionally for 5-7 minutes until the onion is starting to colour.
4. Tip in the spices and stir to combine.
5. Tip in the sliced pepper and continue to cook for 5 minutes until the pepper softens and releases its liquid.
6. Add in the cabbage, cauliflower and green beans, stir everything together and cover the pan with a lid. Allow the vegetables to soften for five minutes.
7. Coarsely mash the potatoes in a bowl and then add them, along with the coriander to the pan. Stir everything together and taste and adjust the seasoning. You are looking for a thick mashed potato texture.
8. Remove the pan from the stove.

For the sauce:

1. Add the mayonnaise, herbs, ginger and a generous pinch of salt to the jug of a blender and puree until smooth.
2. Taste and adjust the seasoning.

To serve:

Divide the mashed potato and vegetable filling between the toasted buns. Top each with a couple of pinches of pickled vegetables and finish with the herb sauce.

You can also watch the video here:

Imagery from Kensington Palace/ Sorted Food