Packed with plant protein, fibre, vitamin D and magnesium, these burgers are anything but junk food. Whilst some vegan burgers contain artificial ingredients and lots of soy or quorn, these are made from real foods, and taste satisfyingly savoury. Pair with sweet potato or carrot wedges and salad, and wrap in a romaine leaf instead of a bun, and this is pretty much the superfood version of burger and chips! If you’re cooking for one, prepare all four burgers and freeze those you won’t be cooking for 1-2 weeks.
P.S. Sorry there’s no photo for this week’s recipe – these burgers were devoured before a photo could be taken!
- 1 can butter beans, drained
- 7 / 8 chestnut mushrooms
- 4 tbsp ground almonds
- 1 tsp bbq seasoning
- 1 tsp mustard
- 1 crushed clove garlic
- 1 tbsp olive oil
- pinch of salt and pepper
- splash of tamari / soy / worchester sauce
- ½ cup spelt, oat or buckwheat flour
Pre-heat the oven to 185 C
Line a baking tray with foil or parchment paper and grease with a small amount of coconut oil
In a food processor or blender, add the butter beans, mushrooms, ground almonds, garlic, seasoning, mustard and tamari, soy or worchester sauce (Worchester sauce isn’t vegan so if you’re strictly plants-only, leave that one out….), olive oil and salt and pepper
Blend until everything combines, but leave it quite chunky – we’re not making a smoothie….
You may need to scrape down the sides a few times, so have a spatula or long handled spoon close-by
Once blended, spread your flour onto a chopping board or clean work surface
Make 1 burger patty from the mixture, and roll it in the flour, shaping and pressing together firmly until it holds together well and is lightly floured on the outside. The idea of the flour is to give the burger a firm texture and prevent it from falling apart
Repeat this until you have 4 burgers
Heat some good quality oil in a pan (really, coconut, avocado oil or butter are best) and brown the burgers on each side
Transfer the burgers onto the baking tray and bake for roughly 15-20 minutes on the top shelf of the oven, or until they’re browned and firm.
Serve with salad, carrot or sweet potato wedges, and plenty of burger accompaniments.