1. Prepare the Lemon Avocado spread. Peel the avocado and remove the pit. Place the fruit in a bowl, and add the remaining ingredients excluding the salt and pepper. Mash to form a unified paste. Add the salt and pepper to taste.
  2. Make the cheddar sauce. Heat the oil under medium heat in a medium saucepan. When warm, raise the heat, and add the flour. Cook, stirring constantly, until the flour is cooked through and starts to stick to the bottom of the pan. Slowly whisk in the cashew milk, and continue to cook, stirring to a simmer. Add the grated vegan cheese, and cook through, constantly stirring to achieve a smooth sauce. Remove from the heat, and cover the sauce to keep it warm.
  3. Warm a griddle or grill to medium/high heat, and cook the hamburger 4 ½ minutes on each side.
  4. Slice the bun and place the bottom half on a plate. Spread with the lemon avocado, and arrange the burger on top. Spoon a generous amount of cheddar sauce on the burger, and top with the remaining half of the bun.
  5. You can top off your burger with additional garnishes. Try a mix of edible flowers and micro greens (pea greens, shiso, and mums, dressed with Picual (varietal) olive oil, lemon juice, Malden salt and cracked black pepper).


Rye and Multigrain Rolls (Multigrain Rye Bread)

  1. Put both flours, sugar, and yeast in the bowl of a stand mixer. Add the water, and knead for about 2 minutes until the dough forms a ball.
  2. Add the salt, and continue to knead the dough for 10 minutes, until it is soft and smooth.
  3. Place the dough in a lightly oiled bowl. Cover with a towel and let rise in a warm place until it doubles in bulk.
  4. Once risen, deflate the dough and divide it into balls weighing 120g (4 oz) each. Smooth each ball by rolling it on the work surface with the cupped palm of your hand.
  5. Place prepared rolls on a parchment lined baking sheet, and cover with a towel. Let rise for 45 minutes.
  6. Brush each roll with water, and sprinkle with sunflower seeds.
  7. Bake at 200°C (400°F) for 25 minutes, or until golden. Remove from the oven and cool on a wire rack.
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1 Rye and multigrain roll (see recipe below)

Avocado Lemon Spread

200g (3/4 cup) avocado

10g (2 tsps.) lemon juice

grated lemon zest

20g (1 ½ tbsp) preserved lemon spread

2g (½ tsp) salt

Black pepper, to taste

Cheddar Sauce

200g (7 oz) grated *cheddar

40g ( 3 tbsps.) olive oil

50g (3 tbsp) all-purpose flour

400 ml (14 oz) cashew milk

Salt and pepper, to taste

Rye and Multigrain Rolls

400g (3 1/3 cups) all-purpose flour

100g (3 ½ oz) rye flour

80g (3 oz) sourdough starter

20g (4 tsps.) sugar

3g (1/2 tsp) instant yeast

10g (2 tsp) salt

A handful of shelled, raw, sunflower seeds