How about that for alliteration?
Inspired by Dana the https://minimalistbaker.com/ She has a few different recipes for veggie style burgers which all look incredible.
Since eating more plant based I am yet to dine out and have a vegan burger. There are a couple of places in Shoreditch near me that I am itching to try. Redemption and Vurger Co. (which opens mid march). Reviews to be continued…
So in the meantime I thought it was about time I put my own swing on a recipe.
I always have supermarket brand veggie burgers in the freezer as they are versatile, and can be eaten with almost anything in my opinion. Perfect for when you have lots of veg to use and needed something to accompany. But I find they are sometimes quite sloppy once cooked, and others are coated in breadcrumbs making them less nutritious (although very tasty!)
These burgers, giving a deep purple colour from the beetroot and black beans, have an amazing texture and can be moulded to your desired thickness. Meaning you can double up (or even triple!). The quinoa in them adds to the full satisfying feeling after eating and the walnuts gives them a slight nutty crunch.
Again seasoning comes down to what you prefer so feel free to adjust. More cumin will give you a more Indian cuisine style burger. Whereas more chilli powder will obviously make them a bit hotter.
Now… the additional extras. You can see what I opted for below. The Portobello mushroom gave the burger a bit more thickness, plus I bloody love mushrooms and add them to all meals where possible. I also think sliced avocado or typical gherkins would go really well inside. I served the burgers with crispy sweet potato fries, which do have lots of nutritional qualities. But should you want to be a little healthier then a salad would go well or get rid of the bun to make it naked.
Makes 8 burgers
takes approx. 1 hour in total.
For the burgers
130g cooked quinoa
1/2 large red onion (approx. 75 g)finely diced
55g mushrooms finely diced (I used button, but white would also be fine)
pinch each salt & pepper
1 can black beans (drained and rinsed)
115g finely chopped cooked beetroot
1 teaspoon cumin
1/2 teaspoon chili powder (optional)
1/2 teaspoon smoked paprika
1/2 teaspoon of garlic granules or 1 clove crushed
30g raw walnuts, crushed or round into a loose meal
Burger buns (gluten free if required)
Portobello mushroom burger
sliced red onion
zingy mayo sauce (vegannaise plus siracha sauce. The more siracha the more spice)
ketchup or any sauces of preference
anything else you fancy!
1. On a medium heat add some oil of choice (I used Avocado oil but olive or coconut would work) and saute onions for about 5 minutes, until soft.
2. Turn heat up slightly, and add mushrooms. Season with a pinch of salt and pepper and cook for about 4 minutes more, until mushrooms are slightly browned.
3. Take your pan off the heat and add the black beans and mash. Don’t over mash – you want to keep some texture.
4. In a large mixing bowl, transfer your mixture and add your beetroot, quinoa, crushed walnuts and spices. Mix thoroughly until the mixture is able to be shaped into patties.
5. Chill in fridge once mixture is in patties for 15 minutes minimum to allow them to slightly set.
6. Over a medium heat with oil of choice (I used avocado oil again but olive or coconut would also work), add your patties. Heat on each side for approximately 5 minutes until they crisp.
7. Serve in a bun with all the delicious fillings, or alternatively as you wish.
I roughly formed my patties but to make them more precise, use a lid off a jar or another circular object.
Leftover uncooked patties can be stored in fridge for up to 3 days for future use.
Please let me know your thoughts 🙂