Chickpea and Quinoa Mushroom Burger with Zesty Cucumber & Plum Salad

Chickpea and Quinoa Burger

Chickpea and Quinoa Burger

 

This is my first attempt at home to make a fully vegan burger.  Previously I had used shop bought soy burgers that was good, but I found them to be too salty.

Let me just say that I absolutely adore S eating his ‘burger’ in record time.  He’s been an absolute dream to cook for since I went vegan.  Willing to eat everything.

This was last nights dinner.

Chickpea Quinoa Burger Pattie

1/2 cup cooked quinoa

1/4 cup sour dough bread crumbs

1 clove garlic

1/2 tbsp chopped fresh chilli

1/2 tbsp chopped capers

1/2 tbsp chopped fresh coriander

 

1 tbsp teriyaki

1 tsp soy sauce

1 can of drained chick peas, crushed.

1 tsp flax meal

Mix all the ingredients for the patties together and shape into rounds.  Let them chill in the fridge a little.  While that’s happening dress up 4 large black mushrooms with a little bit of oil and seasoning (I used my special coconut butter) and place in a hot oven until soft and juicy.

Fry the patties in a hot pan until golden and crispy.

Salsa

6 Romanita Tomatoes, halved

1/2 onion, sliced

2 bay leaves

Fry the onions lightly in your choice of oil, add tomatoes and basil and cook down until tomatoes soft and the juices has reduced to a sticky sauce.

Salad

1/4 cucumber, cut with a vegetable turner – You can use a peeler and just do thin strips as well

1 Ripe plum, sliced

1 tsp of black sesame seeds

Lemon juice to coat

Small handful of fresh basil, torn

Simply toss everything together.

 

Assemble the burger:  place one mushroom on plate and top with some iceberg lettuce, follow with a patty.  Place a generous spoonful of the tomato onion salsa and top with the mushroom ‘lid’.

Serve with the cucumber salad.

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