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.
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.
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.