[donotprint] It’s been a while since I had a burger, for no other reason than the fact that I didn’t have any of my spelt burger buns at hand. A burger without a bun just isn’t the same. I was a back in the kitchen bright and early (well not so bright, but early) on Sunday morning. After my walk in the freezing cold lashing rain I took to making some burger buns.
I fancied making something a little different, a vegan burger that didn’t contain beans so I went down the tofu route. When it comes to me and burgers I only have one problem and that’s being over generous with my mix for one and then being tempted to create a supersized burger which inevitably ends up being impossible to eat sandwiched between my bun.
I managed to hold back this time and ended up with a perfectly sized purple burger which sat neatly on my fresh spelt bun. Beets, mushrooms and tofu made for an incredibly meaty and extremely flavourful burger. Plenty of fresh parsley, a sprinkling of paprika and some ground almonds to hold it all together. So good!
I of course served it up on top of some sliced gherkins, a burger just wouldn’t be the same without them, and some paprika flecked yoghurt, which I spread on top before taking a very enthusiastic first bite. No matter how perfect the patty, how limited the fillings in the bun, I somehow always manage to get a bit messy whether it be crumbs, sauce, or burger on my hands, cheeks or even nose!
I’m not a meat lover, never have been, never will, but for whatever reason a meaty burger, sans meat, has great appeal. It was a complete change from the usual bean burger, not that I would be able to choose between the two, both equally incredible.
When I think of veggie burgers my first thought is always bean filled but after this baby I’m going to be much more open minded in future; I see a another burger or two appearing on my plate this week, luckily enough I made a few extra buns!
What’s your favourite veggie burger? [/donotprint]
Vegan Meaty Beet and Mushroom Burger
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20-25 minutes
- 45g (1.5oz) finely chopped button/chestnut mushrooms
- 1/2 tsp olive oil
- 20g (1 tbsp) finely grated carrot
- 1/2 finely chopped onion
- 45g (1.5oz) finely chopped cooked beet
- 45g (1.5oz) firm tofu
- 1/2 tsp paprika
- 1 tbsp spelt flour
- 1 tsp minced garlic
- 1 tbsp fresh parsley roughly chopped
- 1 tbsp ground almonds
- Preheat oven to 200C (400F).
- Place oil, onion and garlic to a pan and cook for 3-5 minutes, until onion becomes translucent. Add mushrooms to the pan and cook for a further 3 minutes.
- Place tofu in a bowl and blend with a hand blender. Add in beet and pulse to puree some of the beet.
- Mix tofu and beet with all other ingredients. Dampen you hands and mould the mixture in to a nice round thick patty. Place on a non stick baking tray and cook in the preheated oven for 20-25 minutes, flipping half way through.