Hungry Veg Burgers

Name: Hungry Veg Burgers
Total time: 50 min
Yield: Serves 8
Cuisine: British
Ingredients: 2 tablespoon olive oil; 6 piece portobello mushroom, roughly chopped into little bits; 3 sprig fresh thyme, leaves picked; sea salt and black pepper, freshly ground, to taste; 14 ounce white beans, haricot or cannellini, well drained; 4 piece medjool date, pitted; 2 clove garlic, peeled and finely chopped; 1 bunch fresh parsley, small bunch, finely chopped; 2 tablespoon tahini; 2 tablespoon soy sauce, or tamari; 7 ounce brown rice, cooked and cooled (1 cup raw weight); ½ cup breadcrumbs, or oats; 1 piece lemon, unwaxed, zest grated; 1–2 piece avocado, peeled and sliced; ½ cup tomato relish, or ketchup; 1 cup pickled cucumber, see separate recipe referenced on the page; 3 handful spinach; 8 piece seeded burger bun, wholemeal

Baked veggie burger patties built on roasted portobello mushrooms, white beans, dates and brown rice, bound with breadcrumbs and tahini. They bake rather than fry, and they hold up well in buns with avocado, pickles and spinach.

Serves 8 · 50 min · main · British · vegan

Servings ×

Ingredients

Main

2 tablespoon olive oil
6 piece portobello mushroom, roughly chopped into little bits
3 sprig fresh thyme, leaves picked
sea salt and black pepper, freshly ground, to taste
14 ounce white beans, haricot or cannellini, well drained
4 piece medjool date, pitted
2 clove garlic, peeled and finely chopped
1 bunch fresh parsley, small bunch, finely chopped
2 tablespoon tahini
2 tablespoon soy sauce, or tamari
7 ounce brown rice, cooked and cooled (1 cup raw weight)
½ cup breadcrumbs, or oats
1 piece lemon, unwaxed, zest grated

To Serve

1–2 piece avocado, peeled and sliced
½ cup tomato relish, or ketchup
1 cup pickled cucumber, see separate recipe referenced on the page
3 handful spinach
8 piece seeded burger bun, wholemeal

Method

Cook your mushrooms: Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme [and season] with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side [to] cool.
To prep your patties: Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse [to a] smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms. Mix w[ell and put in the] fridge for 10 minutes or so to firm up.
[Then] divide the mixture into 8 portions and shape into 8 patties. Place them on a baking tray lined with baking paper and pop [in the fridge] until needed. (This can be done the day before – and the burgers freeze well at this point.)
Into the oven: [He]at your oven to 450F/gas 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice [on] a couple of minutes before they come out of the oven.
To prep your toppings: While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and the quick cucumber pickle above, pl[us] spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise and try it your own way.
Build your burgers: Once the burgers are golden, toast your buns and layer up your burgers.

Notes

Storage: Store in an airtight container in fridge for up to 3 days. Freeze up to a month. The patties can be shaped the day before, and the burgers freeze well at that point.