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Chelsea’s Veggie Burgers

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Ingredients

Burger
1/3 Cup Brown Rice
3/4 Cup Alison's Pantry Brown Lentils
1 Brown Onion Finely Chopped
3/4 Cup Grated Beetroot
1/2 Cup Wholegrain Oats
1/4 Cup Flour
1 Tbsp Chia Seeds
1 1/2 tsp Paprika
1 1/2 tsp Vegetable Stock Powder
3/4 tsp Ground Black Pepper
1 tsp Salt
1 Clove Garlic Crushed
1 Tbsp Tomato Paste
Condiments and Fillings
6 Burger Buns
Mayonaise (Vegan Mayo Recipe Below)
Crunchy Cos or Iceberg Lettuce Leaves
Thinly Sliced Red Onion
Sliced Gherkins
Mustard and Ketchup
Cheese or Vegan Cheese
Chelsea's Vegan Mayo
1 Cup Alison's Pantry Natural Cashews soaked in water for at least 6 hours or overnight, drained and well rinsed
2 Tbsp Grapeseed, sunflower or rice bran oil
1 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 Garlic Clove Crushed
1 tsp Dijon Mustard
1/4 Cup Water
1/2 tsp Salt
Ground Black or White Pepper

Chelsea’s Veggie Burgers

Features:
  • Vegan
  • Medium

Ingredients

  • Burger

  • Condiments and Fillings

  • Chelsea's Vegan Mayo

Directions

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Steps

1
Done

Burger

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.

2
Done

Meanwhile, heat 2 tbsp oil in a pan over a 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.

3
Done

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).

4
Done

Preheat the oven to 180c on fan bake.

5
Done

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.

6
Done

When ready to serve, fry the patties in a little oil over a medium-high heat for about minute each side, until browned and crispy – they won’t need long.

7
Done

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 below).

8
Done

Lovely served with oven baked chips and tomato sauce.

9
Done

Chelsea's Vegan Mayo

Add prepared cashews to a high-speed processor/bullet along with the remaining ingredients and blend until smooth and creamy. Season to taste.

10
Done

Store in a jar or airtight container in the fridge for 3-4 days.

The Cafe

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