‘Can you recommend a good vegan burger recipe?’ I’ve had this question so many times, it seemed time to put one up on the blog. This is a yummy, infinitely variable recipe that changes every time I make it, so feel free to experiment.
The basic burger ingredients:
protein (nuts, beans, tofu…)
starch (breadcrumbs or gluten free crumbs, cooked quinoa or rice…)
flavour (onion, celery, carrot, apple, herbs, spices, stock, salt and pepper)
something to hold it all together (egg replacer, tahini, flaxseed meal, stock)
This is the way it came together this time:
1 stick celery
2 tablespoons olive oil
1 tin kidney beans
1 1/2 cups wholemeal breadcrumbs
2 cups almonds
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
black pepper to taste
egg replacer to equal 2 eggs
Finely chop the onion and celery and fry gently in the oil until translucent.
Get a food processor out if you have one, it makes all the rest so much easier.
Grate the carrots. Coarsely pulse the kidney beans, so that some look smushed up and some are relatively whole. Finely chop the bread into crumbs. Finely chop the almonds.
Put all these ingredients into a big bowl. Add the spices and seasoning.
Make up your liquid ingredients. So for this one I used egg replacer which was 2 teaspoons No-Egg and 2 tablespoons water whisked until fluffy. If you are using flaxseed meal – use about 2 tablespoons and mix to a runny paste with water. With tahini, mix with water – it will go thicker at first, then as you add more water, thin down again.
Mix the wet and dry ingredients and work the mixture well, with your hands preferably, until quite squidgy and it clumps together easily.
Form into burger shapes with your hands and press firmly into shape. Don’t make them too small, or they will fall apart when cooking. You can keep them in the fridge for a few days like this. They also freeze ok.
Fry in a hot pan on one side for about 3-4 minutes until the underside is brown and crispy, then turn and do the other side. I usually use the back of a metal spatula to press down on the top of the burger so that it spreads out a little bit in the pan. But be careful not to press too hard or it will fall apart.
When both sides are done, turn down and cook a bit more to make sure the burger is heated all the way through. Or you could sear the outside, then transfer to an oven to cook through and keep warm until you need them. If you want to barbecue these burgers, they should work fine as long as you don’t mess about with them too much.
Serve with oven-baked wedges and home-made mustard mayonnaise.