I’m so happy with this burger! I was sat at work all day today imagining making it and coming up with the recipe in my head. It was a great feeling to come home and put the theory into practice.
The crispy crunchy out coating compliments the succulent and juicy centre. Who would have thought that the humble mushroom could be used to make such a delicious “meaty” meal?
Ingredients (makes 2):
|2 x Portobello mushroom
2 x tbsp. gram flour
2 x tbsp. plain flour
2 x tbsp. water
1 x tsp bicarbonate of soda
2 x tsp apple cider vinegar
1 x tsp garlic powder
1 x tsp smoked paprika
½ x tsp cayenne pepper
Salt and pepper to taste
2 x tbsp. breadcrumbs
Carefully take the stalk out of the mushrooms and bake on a tray in the oven 180oC for 10 – 15 minutes (or until the mushroom starts leaking juice!)
Whilst the mushrooms are cooking, whisk together the gram flour, plain flour, water, bicarb, apple cider vinegar, garlic powder, paprika, cayenne, salt and pepper. A thick, orangey-red batter should form.
Take the mushrooms out of the oven and once cool enough to handle, pat dry with a bit of clean kitchen roll.
Dip the mushroom in the batter until evenly coated. Then dip into the breadcrumbs until again evenly coated.
Deep fry at 190oC for 5 minutes or until golden brown. You might want to flip the mushrooms over half way through.
Drain and put on kitchen roll to absorb some of the oil.
And serve! I had mine on a bagel with a cabbage leaf, a slice of Violife cheese (I’m addicted) and a sauce I made by mixing vegan mayo with spring onions. Mmmmm!
Anyone who read my Ultimate Nachos post (http://flash-gordonette.com/2014/03/09/36-ultimate-nachos.aspx ) would have seen me witter on about how I always have a bowl of grated veggies
in my fridge. I listed several uses, including: bulking up meals, a side, part of a salad, sandwich filler, a base for soup or maybe coleslaw.
Well last week, I found a new use! I didn’t know what to make for tea when I thought… I wonder if I could make burgers out of my grated veg? Last week’s bowl consisted of ¼ of a celeriac, 1/4 white cabbage and 1 large carrot. I decided that I would need some spices to sex my burgers up a bit and so I thought that a curry flavour would complement the celeriac. To add a bit of sweetness, I added some chopped dates and in order to bind the patties, I mushed a tin of cannellini beans into the mix.
The resulting burgers were fried in a little oil until both sides were beginning to burn and going crispy round the edges. I served them in a bread bun with some homemade fresh and minty pea puree and some not-so-homemade tomato and chilli chutney. Beautiful!
Curried veggie-bean burger recipe
(Makes 2 big burgers)
1 x cup grated veggies
5 x dates (chopped and pitted)
½ x small onion (diced)
1 x tsp curry powder
¼ x tsp ground ginger
¼ x tsp ground turmeric
¼ x tsp grated nutmeg
¼ x tsp black onion seeds
¼ x tsp carmon seeds
1 x clove garlic
1 x can cannellini beans
Juice of ½ lemon
1 x tbsp gram flour
1 x tbsp oil
Mix together the veggies, dates, spices, seeds, onion and garlic. Drain and rinse the beans and mash into the mix.
Mix in the lemon juice before moulding the mix into two burgers using your hands. If the mix is too crumbly, you can add a splash of soya / nut milk.
Heat up the oil in a large heavy frying pan. Dip the burgers in the gram flour until lightly coated on both sides. Gently place in the pan. Fry one side for 5 mins before flipping. Fry for a further 5 minutes. Keep flipping and frying until the edges of the burgers are just beginning to blacken. If they lose shape, just use a spatula to push back into a disc.
Minty pea puree
1 x cup frozen peas
1 x tsp dried mint (or fresh if you have it to hand)
1 x tbsp tahini
½ x tsp salt
Juice ½ lemon
Pop the peas into a sieve. Pour some boiling water over them until they are defrosted but still fresh and green.
Put the peas into a food processor along with the other ingredients and mix until a puree is formed.
Spread a bread bun with a tomato chutney / relish / sauce of your choice. Put a burger on the bottom half of the bun and top with a big dollop of the pea puree.
Add the top half of the bread bun et voila!
You could serve these burgers with a side of fries, but be warned, they are more filling than they look!