Recipe: Marmite & Chilli Quarterpounder

Marmite & Chilli Quarterpounder
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Here’s a cheeky veggie burger recipe for you to try this weekend.  Not one of those dry, crumbly, bland veggie burgers which never fail to disappoint in pubs and second-rate restaurants across the country, but a great big, juicy, lip-smackingly tasty quarterpounder.

I’m posting this in a hurry before setting off early tomorrow morning for Food Blogger Connect 2015 – a huge food blogging conference in Chiswick, London – SO exciting, and it will be great to meet so many food blogging friends ‘offline’ at last! 

There are thousands of veggie burger recipes out there on the internet, with all sorts of ‘bases’ – beans, tofu, sweet potato or butternut squash, ‘Sosmix’ or similar soya bases.  Here, I’ve gone for a mix of beans and pre-cooked rice, (inspired by Anna Jones’ Really Hungry Burger), with cooked mushrooms and onions for moisture and to loosen the texture a bit.  The flavour obviously comes from a great big punch of marmite and chilli – if you like great big lip-smacking flavours, these burgers are for you.

They freeze well, (after shaping, but before cooking – pile them up with squares of greaseproof paper between each burger and wrap the whole stack in cling film or foil).  Why not make up a big batch and keep them on standby for a speedy supper?  Add an extra 7-8 minutes to the cooking time to cook straight from frozen.

Marmite & Chilli Quarterpounder

Vegan

Marmite & Chilli Quarterpounder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6 burgers
Ingredients
  • 400g tin butterbeans (or other white beans) drained and rinsed
  • 3 tbsp marmite (or other yeast extract!)
  • 1 red chilli, seeds removed
  • 2 tbsp nut butter (I used cashew butter, but peanut or any other nut butter will also work well)
  • 250g pouch of microwaveable pre-cooked rice (I used a Tilda pack of brown rice & quinoa)
  • 1 small red onion
  • 2 garlic cloves
  • 6 flat cap mushrooms
  • flour, for dusting
Instructions
  1. Preheat the oven to 200C / In a blender or food processor, blitz the butterbeans, marmite, chilli and nut butter to a smooth paste. Scoop into a large bowl.
  2. Open the pouch of rice and add to the bean mixture. Mash together with a fork until fully combined.
  3. In a large frying pan, heat a tablespoon of oil. Peel and chop the onion and garlic finely, and add them to the pan. Finely chop the mushrooms and add them to the pan once the onion has softeneed slightly. Season with a little salt and black pepper, and cook until the mushrooms have released most of their liquid, and it has bubbled away - ie. you are left with a fairly dry pan, (but not burnt!!).
  4. After they have cooled slightly, add the mushrooms & onions to the bean mixture and mix well to combine.
  5. Divide the mixture in to six roughly equal sections, then sprinkle a little flour over your hands, and shape the burgers. I find the best way to do this is to roll the mixture into a ball, then pat it down on a chopping board.
  6. Oil a baking tray, and place the burgers on it, turning them over after placing them on the tray so that both sides get oiled.
  7. Bake for 15-20 minutes until golden brown with a crispy crust.
  8. Serve in a bun - pictured here with mashed avocado, red onion, tomato and salad.
To keep up to date with all my new recipes please follow me…. on Facebook, Twitter, Instagram or Pinterest.  Thanks!  Kate x

I’m linking this recipe to Jac’s Meat Free Mondays challenge over at Tinned Tomatoes – hop over for a look!

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13 comments

  1. What a unique burger. I’ve never been a marmite fan, but my husband would love this.
    Andrea @ Made With Pink recently posted…Easy Organic Pear and Almond GaletteMy Profile

  2. Marmite in a burger? YES PLEASE! I am obsessed with marmite and I have recently starting stiring it in to pasta.
    Dannii @ Hungry Healthy Happy recently posted…Comment on New York City by Kelly – Life Made SweeterMy Profile

  3. Veggie burgers done well are just the best. This sounds amazing – I can never actually work out if I love or hate Marmite but my boyfriend would LOVE this x
    Emily recently posted…saka no hana, london.My Profile

  4. I love Marmite but have had to cut it out due to the high salt content. Do you think omitting it from this delicious sounding recipe would adversely affect the texture and how it holds together?
    Great that this freezes too, as the only vegetarian in the house recipes that freeze well are most welcome.
    deborah recently posted…Flutterbys and Mirths in the Garden ~~~My Profile

    1. Hi Deborah, I don’t think it would make much difference to the texture so do go ahead. I noticed that Sainsbury’s now sell ‘low-salt yeast extract’ which might also work well, but it may still be fairly salty, just lower-salt than Marmite! Thanks for stopping by. Kate x

  5. Oh wow! This burger looks amazing, Kate! I love bean burgers! Thanks for sharing your recipe! 🙂
    Sina @ Vegan Heaven recently posted…Super Easy Banana SushiMy Profile

    1. Thanks Sina – yes I love Marmite and this is lovely and juicy!!

  6. Marmite – genius! Don’t think I’ve ever put Marmite in a veggie burger before. It was lovely to meet you this weekend, hope you had fun! 🙂
    Becca @ Amuse Your Bouche recently posted…Hot and buttery samphire potato saladMy Profile

    1. Thanks Becca! Great to meet you too.

  7. This sounds so good, quick question is it really 3 tbsp marmite??

    1. Hi Sheila,
      Yes it is 3tbsp! This makes 6 burgers so about as much in each as you might spread on a slice of toast! I tried using less but couldn’t really taste it, but by all means experiment… Thanks for stopping by, let me know how they turn out!
      Kate

  8. Oh, now, that looks delicious! I’ve made Anna Jones’ Really Hungry Burger for my lot and it went down a treat but I’m liking the addition of marmite and chilli VERY much – it will be a big hit with my huge teens!
    Chris @thinlyspread recently posted…Vegetarian Sausage Rolls RecipeMy Profile

    1. Haha – hope you enjoy these Chris!

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