Plant Based Burger

A Plant Based Burger high in protein that you can easily make at home.

Serves 4 |

Ingredients

• 100g walnuts (use your favourite or a mixture)
• 200g chestnut mushroom
• 2 tbsp liquid aminos
• ½ tsp ground coriander
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 tsp pink salt
• 1 tsp black pepper
• 1 tbsp tomato puree
• 1 cup cooked black beans (170g)
• 60g cooked beetroot, grated
• 1 cup cooked brown rice (200g)
• 1 tsp smoked Paprika
• 65g vital wheat gluten
• vegan bbq sauce, for basting 4 slices vegan cheese

To serve

• BBQ sauce, 4 burger buns, cashew sour cream, lettuce, sliced tomato, sliced red onion.

Method

Step 1

Place the walnuts into a food processor and blend until crumbly. Next, add the mushrooms and continue to blend until an even crumb-like texture is formed.

Step 2

Place a non-stick frying pan onto a medium heat with a drizzle of cold-pressed rapeseed oil. Add the nut and mushroom mixture and cook for around 10 minutes, string occasionally. Add 1 tbsp liquid aminos and 1/2 tsp ground coriander. Once the mixture has reduced in volume and has become almost crispy remove from the pan and set aside to cool.

Step 3

Using the same non-stick frying pan, add a drizzle of cold-pressed rapeseed oil and chopped onion. Saute for 2 minutes and then add the crushed garlic. Continue to saute for a further 5 minutes and then add 1 tsp pink salt and 1 tbsp tomato puree. Mix to combine and then remove from the pan.

Step 4

Place the cooked black beans and onion mixture into a food processor and blend for around 1 minute. Add the cooked rice and blend for a further 30 seconds. The texture should be partly smooth with a few chunky bits. This will give a great texture to the burger.

Step 5

Transfer the mixture to a mixing bowl along with the mushroom mixture, beetroot, black pepper, smoked paprika and 1 tbsp liquid aminos. Mix the ingredients thoroughly. Add the vital wheat gluten and kneed for 5 minutes. Divide the mixture into 4 equal parts and form into burger patties. At this point, you can move on to step 6 or for a deeper flavour we would recommend allowing the burger patties to rest for a couple of hours.

Step 6

Place a non-stick frying pan onto a medium heat with a drizzle of cold-pressed rapeseed oil. Add the burger patties and cook on each side for 5 minutes.

Step 7

Remove the patties from the frying pan and place into a steamer. Steam for 15 minutes. You can place the patties on top of each other with a layer of baking paper between each patty.

Step 8

After the patties have steamed place them onto a baking tray and brush them lightly with BBQ sauce and top with a slice of vegan cheese. Grill for 5 minutes.

Step 9

Assemble the burgers with your favourite toppings. We like to use BBQ sauce, red onion, tomato, lettuce and a dollop of cashew sour cream. Serve with oven-roasted potato wedges and a side salad.