Sir Paul McCartney's former personal chef has revealed the recipe to the ex-Beatles member’s favourite burger.

Chef Scott Findlay is one of Gordon Ramsey's most successful apprentices, cooking for a host of stars including Elton John, Madonna, Beyonce, and Rihanna.

Among the celebrities the chef has cooked for, he's most notably been associated with former The Beatles legend Paul McCartney, whom he worked for as a personal chef for seven years.

“We used to set up the kitchen behind the stage, sometimes I’d improvise with the kitchen right on stage looking out at 100,000 people, it was amazing,” he revealed, claiming that he has travelled the globe alongside the superstar in his various international tours.

Chef Scott Findlay joined the hosts of the Morning Show to share the recipe for Sir Paul McCartney’s favourite burger. Credit: The Morning Show.​

Now, Chef Findlay has chosen to settle in Bondi, NSW to work as the executive chef at plant-based restaurant Flave.

Joining the hosts of The Morning Show, Findlay shared his recipe for one of Sir McCartney's favourite meals, a plant-based burger he dubs as the "Ballsy Burger".

So, how does one prepare the dish?

The burger requires the preparation of two main components — meatballs and eggplant parmigiana.

The burger can get quite tedious to make as it requires the preparation of two main components — meatballs and eggplant parmigiana — before you can assemble it in a sandwich. Credit: The Morning Show.​

General ingredients:

• Garlic bread burger buns (gf, plant-based, or whatever you prefer) 4 Buns
• Pesto Aioli 120g
• Dressed Rocket & Parmesan salad 120g
• Sliced rings of red onion 12 Rings
• Sliced tomato 12 Slices
• Cooked plant-based meatballs in Napoli sauce with plant-based parmesan cheese 16 meatballs
• Eggplant Parmigiana 12 slices

Meatballs Ingredients:

• Plant-based mince or patties (we love BUDs) 200g
• Crushed garlic 10g
• Oregano (dried or fresh) ½ teaspoon
• Hemp seeds 30g
• Flaxseeds 30g
• Pumpkin seeds (chopped) 30g
• Dried mixed herbs ½ teaspoon
• Light olive oil 40ml
• Tomato paste 30g
• Brown onion (finely chopped) 50g
• Carrot (finely chopped) 30g
• Celery (finely chopped) 30g
• Mushrooms (finely chopped) 100g
• Salt & pepper Pinch of each

Meatballs Accompaniments:

• Plant-based parmesan cheese 20g
• Napoli sauce 200g

Method:

1. Heat a pan to medium heat and add light olive oil, onion, carrot, celery, mushrooms and crushed garlic. Season the ingredients with salt and pepper and stir-fry for about 3 to 4 minutes or until golden brown.
2. Add tomato paste, dried mixed herbs, hemp seeds, flaxseeds and chopped pumpkin seeds into the pan and mix for 2 minutes.
3. Remove the mixture from heat and allow it to cool before placing the mix into a large mixing bowl with oregano and (raw) plant-based mince of choice.
4. Mix until well-combined and roll the mixture into 40g portioned balls.
5. Bring a non-stick pan to medium to high heat, add light olive oil and fry meatballs until golden brown on all sides and thoroughly cooked.
6. Top meatballs with Napoli Sauce and sprinkle with Plant-based parmesan cheese.
7. Set aside.

Eggplant Parmigiana ingredients:

• Eggplant - 1 medium Eggplant (about 12 slices ½ cm thick)
• Plant-based mozzarella 60g
• Plant-based parmesan cheese 20g
• Napoli sauce 250g
• Pesto 40g

Method:

1. Slice the eggplant crosswise while heating a pan to medium heat. Add some olive oil into the pan and fry the eggplant slices until golden brown. Set aside until cooled. (Note: Season the slices with salt and pepper while frying).
2. Place the eggplant slices into a deep oven dish by layering each slice of eggplant with Napoli sauce & plant-based mozzarella & parmesan.
3. Bake for 15 minutes or until the cheese has melted.
4. Top with a half teaspoon of pesto and set aside.

Assembling the burger:

1. Add 3 slices of Eggplant parmigiana to the base of the crispy golden-toasted garlic burger bun.
2. Add 4 Meatballs mixed with Napoli Sauce & plant-based Parmesan on top.
3. Add dressed Rocket & Parmesan salad.
4. Add 3 swirls of pesto aioli to the inside of the lid of the garlic bun.
5. Add 3 slices of red onion rings.
6. Add 3 slices of tomato on top of the red onion rings.
7. Place the lid of the bun on top.

Source: Scott Findley/The Morning Show

Credit: Instagram/@scottyfinz​

We must admit that we might give this recipe a go! How about you? Are you looking forward to trying this delicious plant-based burger? Share your thoughts with us in the comments below!

 

[Ricci]

Think I'll give this one a miss, thanks all the same.

 

[Me K]

No way. It's too big for me. I like meat anyway.

 

[leanneh]

Sounds brilliant. I'm sure I'd enjoy it but it's huge. I'd definitely have to share it. Surely Sir Paul doesn't eat this on his own. He wouldn't need to anything else for the whole day.

 

[Sue Lay]

Allergic to mushrooms, so can't

 

[Ricci]

Allergic to mushrooms, so can't

Me too

 

[Libnotes]

Meat!