So this ultimate veggie burger recipe has been in the making for a while. I must have adjusted it a million times. But fear not! It is now the most delicious veggie burger you will ever have! Trust me!
I wasn’t going to post it just yet, but a friend of mine, whom I had over for a healthy cooking lesson a few days ago, insisted that this must be my next post as she has never tasted a veggie burger this good!
She also pointed out that this ultimate veggie burger even looks a lot like a regular burger thanks to the beetroot, so if you’re not sure about all the green burgers, you should have no qualms with this one.
Apart from being delicious, this bad boy is also insanely good for you. All ingredients are natural and bursting with vitamins. You will feel energised and positively glowing.
The recipe below makes quite a few burgers (about 7 or 8), so you can make individual patties and freeze them to have them ready for when you’re back from work and stuck for ideas for dinner. Easy peasy!
The Ultimate Veggie Burger
Ingredients
- 1 small-medium beetroot sliced
- 7-10 medium chestnut mushrooms cleaned and sliced
- 1 can red kidney beans liquid removed
- ½ cup almonds
- 2 teaspoons tamari
- 4 cloves garlic roughly chopped
- 3 stalks spring onions chopped
- 1 bunch coriander roughly chopped
- 1 medium lemon juiced
- 3 tablespoons chickpea flour
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 2 tablespoons flaxseeds
- 6 tablespoons filtered water
- 3 tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 5 pinch Sesame oil to fry
- 1 small head lettuce
- 1 medium beef tomato sliced
- 1 medium onions sliced
- 8 medium burger buns
Instructions
- Preheat the oven to 180°C.
- Place the mushroom and beetroot slices on a baking tray drizzle with olive oil and salt and pepper to taste. Do the same with kidney beans on a separate tray.
- Roast kidney beans for approximately 10-15 minutes until they start splitting. The mushrooms and beetroot can be roasted for about 20 to 25 minutes (you can roast them simultaneously on different shelves).
- While the bean, mushrooms and beetroot are roasting, make the flax eggs. Combine the flaxseeds with the water and mix together, set aside for 10 to 15 minutes until the mixture thickens into an egg-like substance.
- After you remove the beans, beetroot and mushroom slices, place the portobello mushroom in the oven, drizzle with olive oil and bake for 20 minutes, turning halfway through.
- In a food processor, pulse the almond until they are crumbly, then add all other ingredients until they are well combined.
- Place the mixture in the fridge to cool while your portobello mushroom is in the oven.
- Once ready, form approximately 8 burger patties and fry (low to medium heat) on sesame oil for about 2 minutes on each side.
- Place the remaining patties in a cling film and freeze.
- To serve, put the burger patties on the buns, lettuce leaves, onions, and cover with a slice of beef tomato.
- Enjoy!