Before you read on: I have not attempted to copycat the actual veggie patty here, because that is a long haul recipe development job (one that I’m always slogging away at, don’t you worry) and this was a quick craving fix. When I can make veggie burgers like Grubbs, you’ll be the first to know.
If you’re not familiar with Grubbs, chances are you’re not from around here. To clarify for out of towners, it’s a burger joint. Not outstanding, not terrible (although I know Rosie would disagree with me there), sitting comfortably somewhere between the McDonalds and the GBKs of this world in both quality and price. There are at least three – if not four – branches within walking distance of me at all times, and Grubbs and I have always had something of a special relationship. However, it’s been taken up a notch since I started working just 3 minutes away from the London Road branch.
I have absolutely no chill when it comes to Grubbs. I mean, I literally have the t-shirt. A lot of other people around here have no chill re Grubbs either, as I quickly realised when I began wearing said t-shirt about town, and garnered far more attention than I could have expected. Is that any surprise, though? They sell a solid variety of burgers for around the £3 mark and have done so for as long as I can remember, they’re always there for you at your drunkest and most vulnerable and they do really good blue cheese dip.
My standard order, up until recently, had been the blue cheese burger. The veggie patty with salad and that good good blue cheese dip I just mentioned. I’ve a tendency to be one of those annoying people who finds what they likes somewhere and shies away from trying something else on the menu for fear of not liking the new thing quite as much. Always attempting to better myself, a couple of weeks ago I went for the Malaysian instead, which is the veggie patty with lettuce, peanut butter and chilli sauce. I don’t want to say it changed my life, but I can’t think of a low key way of saying that it changed my life.
When I found myself craving it at home last week, the slow realisation that I basically had everything I might need to make it in the house already crept up on my brain and I got a bit overexcited. I think I used a lot of capitals on social media to make sure everybody knew what was going down. (I just checked out of interest and yeah I did, I definitely did do that).
A note on the chilli sauce: I’ve made mine a teenie bit sweeter than Grubbs do, and I’ve used real specific ingredients that you might not be able to track down (although there are only two of them). If in doubt, just use your favourite branded chilli sauce and tweak it from there.
Makes 1 burger
1 veggie burger or nut cutlet
1 burger bun
handful crunchy lettuce
1 heaped tbsp peanut butter
1 heaped tsp chilli paste (I use Clearspring Umami Paste with Chilli)
1 heaped tsp chilli jam or chutney (both Aldi tomato + chilli chutney and Tracklements chilli jam work real good)
- Cook your veggie burger according to pack instructions.
- Spoon the peanut butter into a little bowl or ramekin and stir vigorously to soften, making it properly spreadable without doing irritating damage to your burger bun. Mix together the chilli paste and chilli jam or chutney.
- ASSEMBLE your burger. I go bun, peanut butter, patty, chilli, lettuce, bun. But you do you, I’m not and never will be the boss of you.
That is all. I will be back again very soon, I promise. Love you bye.