Probably the best vegan spiced burger in the world. This will speak for itself – it’s one of the most magical spicy burgers ever, with tons of umami, and you’re going to just flip over this one. Mouthwatering is an understatement. This is also a gluten-free recipe, which you will make many times over in your lifetime. High octane ingredients make for the most scrumptious results. Serve in hot pitta bread and your favourite salad drizzled with chilli mayo – heaven heat !
NOTE : The mix is made in a few different easy stages, but it all comes together nicely at the assembling point. Always adjust heat according to your preference.
INGREDIENTS
¾ cup of mixed rice – short grain brown, precooked and set aside
¼ cup black wild rice, precooked and set aside
½ cup quinoa, precooked and set aside
VEGGIES TO BE PRECOOKED
1 large red onion, finely chopped – but reserve half to add in raw to the burger mix before you cook the burgers
2 hot red chillies, finely chopped
½ zucchini /courgette, grated and dried with kitchen towel
olive oil
1 Tbsp tomato puree
salt
METHOD
Fry the veggies until golden, add the tomato puree and stir for a few minutes until incorporated. Then set aside.
MORE VEGGIES
(also incorporated in the burger mix, not served separately)
5 Portobello mushrooms, washed, dried to the core and chopped lengthways
1 heaped tsp miso
3 Tbsp balsamic vinegar
1 Tbsp either maple syrup or agave nectar
3 Tbsp dark soya sauce
½ tsp garlic granules
METHOD FOR EXTRA VEGGIES
Fry your mushrooms until they begin to soften, then add the garlic granules and the sauces a little at a time until they caramelize, but don’t let them dry out. Set aside when cooled down and then cut each piece with scissors (yes, you may lick your fingers at the end of this process)
INGREDIENTS FOR THE BURGER
½ cup dry roasted pecan nuts, roughly chopped – or equivalent in fake meat)
1 Tbsp fresh parsley or fresh coriander, finely chopped
1 to 2 tsp dried mint (optional)
1 tsp curry powder
1 Tbsp lime pickle or any chutney of your choice
EXTRA
2 Tbsp olive oil or water for binding the ingredients when processing, if it needs it (optional)
ASSEMBLING THE BURGER
First, incorporate all the ingredients in a large bowl. Then take half the ingredients out and process until fairly smooth in your food processor to create the ‘glue’ for a good texture. Now place the processed mixture in with the non-processed mixture and with clean hands, mix well and shape into burgers.
Place them in the freezer for an hour or so, then fry them in very little olive oil in a non-stick pan. Or you can try and bake them on greaseproof (parchment) paper at 350ºF (180ºC) degrees for around 30 minutes, turning once and brushing with a little oil.
Serve in hot pitta bread with a salad of your choice and my Chilli Mayo.
CHILLI MAYO
¾ cup vegan mayo of your choice mixed thoroughly together with 1/8 cup of water and 1 tsp of ground chilli – voila – it’s ready. Oh Yum !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
