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.
- 400 g 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)
- 250 g 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
- 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.
- Open the pouch of rice and add to the bean mixture. Mash together with a fork until fully combined.
- 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!!).
- After they have cooled slightly, add the mushrooms & onions to the bean mixture and mix well to combine.
- 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.
- 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.
- Bake for 15-20 minutes until golden brown with a crispy crust.
- Serve in a bun - pictured here with mashed avocado, red onion, tomato and salad.
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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