Originally from Minimalist Baker, the blogger had five (count ’em!) previous attempts at veggie burgers. I’ve tried a few different recipes myself, and while they’re always tasty they inevitably fall victim to the curse of the veggie burger, in that they fall apart if you just look at them funny. But this burger recipe manages to hold its own (sorry, pun unintended) and yields a delicious veggie patty which can be grilled or barbecued. See the original blog for a photo tutorial.
Makes 5 large patties or 10 smaller ones.
• 1 cup (155g) cooked brown rice
• 1 cup (120g) raw walnuts (or substitute breadcrumbs)
• ½ tablespoon vegetable oil
• ½ white onion, finely diced
• 1 tablespoon each chili powder, cumin powder, and smoked paprika
• 1 tablespoon coconut sugar or brown sugar
• 1 ½ cups (227g) cooked black beans, well rinsed, drained and patted dry
• ⅓ cup (22g) panko bread crumbs (or GF breadcrumbs if required)
• 3-4 tablespoons BBQ sauce (make sure it’s ‘safe’ if cooking for a vegan)
• Salt and pepper
• Toast walnuts over a skillet at medium heat for 5-7 minutes, stirring frequently. Once fragrant and golden brown, set aside to let cool.
• Re-heat the skillet over medium heat. Add some vegetable oil and sauté onions for 3-4 minutes with salt and pepper. Remove from heat and set aside.
• Once walnuts are cooled, add to a blender or food processor with chili powder, cumin, paprika, salt, pepper and sugar, and blend to a fine meal.
• In a large mixing bowl, add the drained and dried black beans and mash well with a fork, leaving only a few whole beans.
• Add the cooked rice to the beans, along with the spice-walnut mixture, sautéed onion, bread crumbs, and BBQ sauce. Mix thoroughly with a wooden spoon until a moldable dough forms (if too dry, add a little BBQ sauce; if too wet, add more bread crumbs). Taste and adjust seasonings as needed.
• Divide into patties, and grill on high for 3-4 minutes on each side.
• Serve with your favourite burger ingredients.
An easy salad made by combing the best of summer’s ingredients:
– Blanched asparagus
– Slices of strawberries
– Toasted almonds
– Rocket or mesclun
– Lemon juice and goat’s cheese
Toss together and enjoy
From 500 Soups.
• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.
• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.
From Community. I was missing some of the leafy herbs, and I cheated by using canned beetroot, but the great thing about salads is that you can usually get away with messing with the ingredients a bit. I have included the original recipe in full below, so you can see how it’s supposed to be done.
- 300g lentils
- 2-3 tablespoons extra virgin olive oil
- 4 eschalots, thinly sliced
- 1 garlic clove, finely chopped
- 1 teaspoon sugar
- 2 teaspoons cumin seeds
- Sea salt and black pepper
- ½ cup flat-leaf parsley leaves
- ½ cup dill fronds
- ½ cup coriander leaves
- 200g aged cheddar
- 1 cup baby spinach leaves
- 6 beetroots (750g)
- 2 cups white wine vinegar
- 4 cups water
- 1 cup caster sugar
- 1 cinnamon quill
- 1 star anise
- 1 fresh bay leaf
- 3 whole cloves
- To pickle the beetroots, scrub and clean the beetroots well. Combine all the ingredients in a large stockpot. Stir and bring to a gentle boil over medium heat. Reduce the heat and simmer for 1 – 1 ½ hours until the beetroots are tender. When cool, peel the beetroots and cut into 2cm cubes.
- Place the lentils in a saucepan and cover with plenty of cold water. Bring to the boil, turn down the heat and cook for 20-25 minutes or until just tender. Drain.
- Heat the oil in a pan and add the eschalots, garlic, sugar and cumin and sauté until tender and starting to brown. While the lentils are still warm, stir through the eschalot mixture, along with a pinch of salt and pepper to taste.
- Finely chop the parsley, dill and coriander. Break the cheddar into rough bite-sized chunks.
- Spoon the lentils onto a plate and top with the pickled beetroot. Scatter over the spinach leaves, herbs and cheddar. Finish with a drizzle of oil and season well with salt and pepper.