Next in the series of kitchen adventures is my first foray into the homemade burger. Now that spring is here and the flowers are out, grills come out too. Try this at your next get together.
I usually just go for some tasty premade veggie ones, as here in the U.K. we have some great options in supermarkets! But I have decided I want to try and make my own burgers & sausages more often. This recipe from Anna Jones is a top one, and any leftover patties can be frozen before you fry them. Give it a go!
Serves: 8 burgers
- olive oil
- 6 big portobello mushrooms, roughly chopped into little bits
- a few sprigs of fresh thyme, leaves picked and roughly chopped, or 1/2 tsp dried thyme
- sea salt & freshly ground pepper
- 1 x 400g tin of white beans like haricot or cannellini, well drained
- 4 fat medjool dates, pitted
- 2 cloves of garlic, peeled & finely chopped
- a small bunch of fresh parsley, finely chopped
- 2 tbsp tahini
- 2 tbsp soy sauce or tamari
- 200g cooked & cooled brown rice (100g raw weight)
- 50g breadcrumbs or oats
- grated zest of 1 unwaxed lemon
- 1-2 avocados, peeled & sliced
- tomato relish/ketchup
- red onion, thinly sliced
- quarter of a cucumber, thinly sliced
- 1 tsp white white vinegar
- a few handfuls of spinach leaves
- 8 seeded burger buns
- Get your pickle started first. No burger is complete without one. You can either do both or one but here are the directions for each. Take your sliced onion/cucumber/onion & cucumber, pop into a bowl with a pinch of salt, the vinegar and a swirl of honey and mix this all together. Let this sit whilst you make your burger patties. Homemade beats store on this one!
- Take out a large pan, put it on a medium heat and add a nice splash of olive oil. Make sure the pan is nice and hot, add the mushrooms & thyme, then season with salt & pepper. Fry these bad boys on a good heat until the mushrooms have dried out and are lightly brown. Set this aside to cool.
- Time for the beans! Drain them and put into a food processor with the dated, garlic, parsley, tahini and soy sauce. Pulse into you have a smoothish mixture, then transfer to a bowl & add the rice, breadcrumbs, lemon zest, and then the cooled mushrooms. Mix well, then put into the fridge for 10-20 minutes to firm up.
- Now is the time to freeze the ones you don’t want for later. Once cooled, divide the mixture into 8 portions and shape into 8 patties to fit your burger bun. Place them on a baking tray lined with backing/greaseproof paper, then wrap them up and pop them in the fridge until needed/or in the freezer for a later date.
- Preheat your oven to 230˚C/fan 210˚C/gas 8/445˚F and bake the burgers for 15 minutes, until nicely brown. If you like cheese, pop it on a couple of minutes before they come out of the oven.
- Whole your burgers are doing their thing, get back to your toppings and get them sorted. Feel free to experiment here! I went with pickled cucumber/onion, spinach leaves, tomato relish, but sprouts, hummus, carrot, and pepper also go well. See what works for you.
- Once the burgers are golden, toast your buns and layer up your burgers. They go great with sweet potato fries, because lets face it burger and chips is a match made in heaven!