Here’s The Recipe For The First Ever Earthshot Burger

By Ellie Smith

10 months ago

Prince William has helped create this eco-friendly 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

The Earthshot Burger


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


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