I bought Martin Nordin’s book about vegetarian burgers as a Christmas present, and liked it so much that I bought one myself. I’ve just started to make some of the burgers with my own little twist.
Tonight I made the pattie but not the burger.
65g finely chopped onion
1/2 tsp mild chilli powder
1 tsp smoked paprika
3 tbsp BBQ sauce
Cook the onion in some oil until almost beginning to char. Take off the heat and mix in the sauce and spices.
400g cooked black beans
50g dry-roasted walnuts, chopped
100g cooked black rice
25g panko breadcrumbs
2 tbsp chopped coriander leaves
Mix the above together and mash with a potato masher until soft but still textured. Then mix through the onion mixture. Shape into 5-6 patties (I used a ring to shape them) and then put into the fridge to set a bit.
I made pickled beetroot – 2 large beetroot peeled and quartered, simmered in a mixture of red wine vinegar and brown sugar at a ratio of 1:2 for about an hour. Dice the beetroot finely.
Cut sweet potato into slivers. Mix with olive oil, sea salt and 1 tsp ground coriander. Bake at 200C for 20-25 mins.
Meanwhile fry the patties in a little oil on medium head for about 3 minutes on each side. Only turn them once as they may fall apart. Don’t have the heat too high as they will burn.
The bean pattie was served topped with home-made haloumi, the pickled beetroot and some charred onion and BBQ sauce from bottle, with the sweet potato wedges and sour cream on the side.
Green Burgers is loaded with lots of great, alternative, healthy burger ideas.