Let me explain. I think by now you may have guessed that I rather love burgers – with a difference – and non-meat ones are the best. I love experimenting with different combinations. I was in one of those moods today – a defiant mood – for making a devilishly, undeniably mouthwatering burger – irresistible was the result. The combination married so well, that these will be top of my list for repeating. Whatever got into me today was quite inspiring, what went into me today were these delicious and nutritious ingredients.
Another bonus is they are so easy to make. And my young daughter, who is a fussy eater, adored these – “More mummy, please”. That put a smile on my face. Oh, by the way, I somewhat cheated with hers, I shaped them into sausage burgers, which made the idea even more appealing to her – good thinking, great eating.
- 1¼ cups of rice – boiled, drained and set aside
- 1 medium sized onion, roughly chopped
- 2 cloves garlic
- 1 cup of roasted hazelnuts
- 1 slice of brown bread without crusts
- 1½ tbsps flaxseed oil
- 2 tbsps hydrated soya mince, or other veggie mince substitute of your choice (I use Linda McCartney)
- 2 tbsp of flat leaf parsley
- ½ tsp smoked paprika
- salt to taste
- 1 tsp yellow mustard (your preferred make)
- 1 tsp curry powder
- 2 tsp sweet chilli sauce
- 1 tsp brown muscovado sugar
- 2 tsp flour
- a little extra flour and 2 tbsp golden bread crumbs mixed for coating
Makes 4-6 sausages/burgers (depending on size preference)
Place the slice of bread and the nuts in a food processor, and process for a minute. Then add the onion and parsley, and process for a further minute or so, taking care to move the mixture with a spatula to the centre of the processor if needed.
Now add the remaining ingredients, except for the rice and the golden bread crumbs (they are for coating). Process for 2 minutes or so, and finally add the rice and process for another minute – at this point you should have a nice thick mixture.
Next, with clean hands sprinkle your flour and golden bread crumbs onto a large plate, and with the palms of your hands make a ball. Flatten to your preferred size, place on plate and coat with the mixture, turning around so that all the burger gets to be coated.
Refrigerate for an hour, then fry the burgers and serve them on a hot toasted bun with fresh lettuce, tomatoes, sliced onions and some yummy vegan mayo.
Finally, bite this and enjoy the fabulous taste – full flavour and rather addictive, I think !!! Yum, yum, yum . . .
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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