This will be the best burger you will ever eat and I’m not even being biased (okay a little bit – but once you have tried this, you will understand why it has that royal status and why I have chosen it to be the first recipe I share!) Now, disclaimer: don’t be afraid of the ingredients list on this recipe – I know it seems long, but these are well worth making. Plus, the cook beautifully on the grill (broiler) so are the perfect BBQ essential. This recipe can see you right through till Summer. They also freeze really well, can last for 4-5 days in the fridge or can be made fresh. Such an adaptable burg – can your standard burger do that?!
This recipe is from my second cookbook The 7 Day Vegan Challenge, out now. Grab your copy here.
The Best Burger You Will Ever Eat
- 1⁄2 leek, green and all chopped
- 5 mushrooms, chopped
- 30 g (1 oz) thyme leaves
- 140 g (43⁄4 oz) GMO-free firm tofu, chopped
- 1 handful of kale
- 1 tablespoon Dijon mustard
- 2 tablespoons tamari
- 240 g (81⁄2 oz) drained tinned black beans
- 3 tablespoons oat bran
- 2 tablespoons precooked brown rice
- 2 tablespoons chopped hazelnuts (filberts) or walnuts
- 40 g (11⁄2 oz/generous 1⁄3 cup) chickpea (gram) flour (optional)
- Olive oil, for frying
- Sliced tomatoes, red onion and lettuce, to serve
- Burger buns, to serve For the Burger Dressing
- 4 tablespoons Plant Mayo (see page 144 in The 7 Day Vegan Challenge) or shop-bought
- 1 teaspoon tomato ketchup
- 1 tablespoon chopped cornichon
- Salt and freshly cracked black pepper
- 1 pinch of cayenne
- Heat the oil in a large frying pan (skillet) and fry the leek, mushrooms, thyme, chopped tofu and kale for about 5 minutes. Then add the mustard, tamari, and half of the drained black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times but make sure the mixture is still chunky and has bite. Take the contents of the blender and scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts and give it a good mix.
- Shape the burger mixture into patties and let them rest in the fridge if you are grilling (broiling) them. If you are pan-frying them, you can fry them off straight away. I like dipping them into chickpea flour before but it’s just an option.
- For the burger dressing, mix all the ingredients in a bowl and set aside. Fry the patties for 4–5 minutes on each side until lovely and crisp.
- Choose your burger toppings, add a patty and some sliced tomatoes, red onion and lettuce to your burger bread and a generous dollop of burger dressing and enjoy!
Make sure to tag me in your burger creations @bettinaskitchen and use the #The7DayVeganChallengeCookAlong