Chelsea’s Veggie Burgers
Vegetarian & Vegan friendly
Prep & cook time: 60 minutes
Makes 6 patties
These burgers look so much like the ‘real thing’ even the fussy ones won’t catch on!
The patties are a tasty and nourishing blend of lentils, rice and mushrooms (don’t worry, you can’t tell its mushrooms by the end because you chop them finely) smooshed in with all the tastiest fillings and condiments. You can mix it up with what you choose to put in the burger – tinned beetroot, avocado, even a fried egg if you’re ok with eating eggs.
⅓ cup brown rice
¾ cup Alison’s Pantry brown lentils
1 brown onion, finely chopped
250g Portobello mushrooms, finely chopped
¾ cup grated beetroot
½ cup Alison’s Pantry wholegrain oats
¼ cup flour
1 tbsp Alison’s Pantry chia seeds
1 ½ tsp paprika
1 ½ tsp vegetable stock powder
¾ tsp ground black pepper
1 tsp salt
1 garlic clove, crushed
1 tbsp tomato paste
6 burger buns
Mayonnaise (store-bought or make your own vegan friendly mayo, see below)
Crunchy cos or iceberg lettuce leaves
Thinly sliced red onion
Sliced gherkins or pickle
Mustard & ketchup
Cheese or Vegan cheese (optional)
In a large pot add the rice and 4 cups of lightly salted water (big enough to let the lentils double or triple in). Bring to a boil, reduce the heat and simmer for about 10 minutes. Add the lentils, cover and simmer for a further 25-30 minutes or so, or until the lentils are tender. Drain and set aside.
Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add the onion and cook, stirring every now and then, for 7-10 minutes until softened. Add the mushrooms, beetroot and a big pinch of salt and cook for another 10 minutes or, stirring frequently, or until the mixture is mushy and reduced. Set aside.
Whizz the oats, flour, chia seed, paprika, stock powder, pepper and salt in a processor until fine. Add to a large mixing bowl along with drained lentils and rice, the onion mixture, garlic and tomato paste. Mix vigorously to combine so you mush the lentils and rice up a bit and get it the mixture nice and sticky. It might look too wet right now but that’s OK. Cover and refrigerate for half an hour (or until needed).
Preheat the oven to 180c on fan bake.
Shape the mixture into 6 patties (using clean damp hands so the mixture doesn’t stick). Arrange on a baking tray and bake in the oven for 30 minutes. Remove from the oven and allow to sit for 15 minutes – or cover and leave as long as you need.
When ready to serve, fry the patties in a little oil over medium-high heat for about minute each side, until browned and crispy – they won’t need long.
Serve on lightly grilled buns halves (you can spread them with dairy-free spread or butter first if you like) topped generously with your choice of condiments and fillings (see mayo recipe).
Lovely served with oven baked chips and tomato sauce.