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Banging Plantbased Burger

January 12, 2019

Serving suggestion: fresh spinach, tomatoes, a hash brown, homemade baked beans, avocado cream, fried onions and shredded beetroot in a seed bun

 

 

I LOVE a good veggie burger but get a bit bored of your basic biatch bean burger.

Don't get me wrong, I really like beans but it's usually the norm for veggie burgers and sometimes they're a bit boring. So, this recipe was a happy accident. I started with the idea of making vegan sausages but hadn't really thought the process through properly so mixed it up last minute and made the mix into patties instead and they turned out really yummy, so nothing lost! Although I'm not a big fan of fake meat I really enjoyed these. The mix of beans and mushrooms gave a meaty texture that worked really well with all the add-ons plus they're a good protein rich alternative to meat!

 

Make 6 patties (approx. - they freeze perfectly well)

 

You will need:

 

1 large  portobello mushroom

1/2 a white onion (use the other half for add-ons)

3 cloves of garlic

1/3 tin of black beans (use the rest in a chilli)

1 tin of chickpeas

1 tablespoon of marmite/ yeast extract

3 tbsp. of nutritional yeast

4 tbsp. of buckwheat flour

1 tbsp. of oil ( I used cold pressed rapeseed oil)

salt and pepper

1 tsp of all spice

1 tsp of rosemary 

1 tsp of cumin

1 tsp of chilli flakes

1 tsp of fennel seeds (optional)

water

 

 

Equipment:

1 sharp knife

1 chopping board

1 mixing bowl

1/2  flat baking tray

1 small frying pan

1 blender ( I used a nutri-ninja)

1 colander

unbleached parchment paper

 

 

 

Method:

Preheat oven to 180c or equivalent

Start by peeling and chopping your garlic and onion roughly (it will be blended anyway)

Add the onion to the frying pan with some oil/water and fry until translucent (after a few minutes)

Then add your garlic and fry for a further couple of minutes 

Meanwhile wash and chop your mushroom into pieces and add to the pan to fry

After  5 minutes add your marmite, herbs and spices and season with salt and pepper

               Keep stirring until the mushrooms have softened

             Drain your chickpeas and black beans using the colander 

          Add the contents of the pan, chickpeas, black beans, a glug of oil and a little splash of water into the                    blender and blitz for 15-20 seconds, add more water if needed

Then, decant mix into a bowl, add your flour and nutritional yeast and mix in well

Cover your tray(s) with parchment paper and spoon on your burger mix, you can spread the contents over two trays if you would prefer

Then bake for around 20 minutes

 

Tip: I think they tasted better the day after making them !

 

 

 

 

 

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