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Creating the Perfect Monster Burger

Alexander Villena

Instagram: @free_athlete


Food crush:

At the moment, I have a major crush on jackfruit. Haven’t tried it yet? You should. I'll just say, go google “jackfruit burger.” You can thank me later.



100 g potato

1½ onions

½ red bell pepper

2 tsp olive oil

50 g corn (canned)

1 tsp curry powder

½ tsp cumin

50 g oats

Salt & pepper

Toppings and Bun

2 burger buns

2 tsp vegan sriracha mayo

1 tsp vegan cream cheese

½ avocado

½ onion

½ tomato

50 g red cabbage (pickled)

2 leaves lettuce


Finely chop the potato, onions and bell pepper. Heat 1 tsp olive oil in a pan and fry the chopped ingredients until the potatoes are done. Add the potatoes, onion, bell pepper and the remaining patty ingredients into a blender and process until smooth. Form your patties and let them rest in your freezer for around 10-20 minutes. Meanwhile, slice the tomatoes, onion and avocado. Heat the remaining olive oil in a pan on medium heat and fry the patties on both sides until golden brown. Toast the burger buns to taste. Stack your burger from bottom to top, starting by smearing the vegan cream cheese and sriracha mayo on the burger bun. Add the lettuce, patty, onion, tomato, another patty, red cabbage, avocado and top half of the bun.

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