Panko Crusted Rice and Bean Burgers
Posted on September 24, 2013 by The Gourmet Vegan - No Comments
Panko Crusted Rice and Bean Burgers
These simple to make burgers are absolutely delicious and perfect for any meal time. They have the most amazing texture, which is topped off with the crispy panko crust and subtle, yet divine, flavours that will want you reaching for another. Be it lunch, dinner, or even in a bun, these will be a firm favourite in your household.
 40 Minutes |
 Makes 4 |
 ? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) baby leaf spinach
250 g ( 9 oz ) cooked rice
1 x 400 g ( 14 oz ) can red kidney beans, drained
6 baby silverskin pickled onions, finely chopped
6 green olives, chopped
1 small chilli, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons mushroom ketchup or vegan Worcestershire sauce
2 tablespoons tomato salsa or tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Panko breadcrumbs
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1. Wilt the spinach in a pan over a low heat, until most of the water has been released.
2. Place the spinach in a bowl with all of the other ingredients and mix together well. Whilst mixing, break up some of the beans, but leave some whole for texture.
3. Shape into 4 equal size burgers and coat with the panko breadcrumbs.
4. Place on a baking tray, drizzle with oil, and bake for 15 minutes. Turn the burgers over, drizzle with a little more oil and bake for a further 10-15 minutes until the burgers are golden brown.
RECIPE NOTES
The Panko breadcrumbs can be replaced with traditional breadcrumbs, however, the finished texture will not have as much crunch.
RECIPE TIPS
A teaspoon of Marmite or other yeast extract can be used if you are unable to find mushroom ketchup or vegan Worcestershire sauce.
The burgers are suitable for freezing. Coat with the breadcrumbs before freezing.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Roasted Broccoli and Chickpea Burgers
Posted on June 21, 2013 by The Gourmet Vegan - No Comments
Roasted Broccoli and Chickpea Burgers
I wanted to create a burger that was all about taste and texture. I wanted the vegetables to shine through and for the burger to have an amazing taste without the need for complex spicing. Roasted broccoli has one the most amazing flavours ever and so this was used as the starting point in bringing you this incredible vegetable burger. So simple to make and so tasty you will never opt for the shop bought versions again.
| 40 Minutes |
Makes 4 |
209 kcal per serving |
INGREDIENTS
For the roasted broccoli
1 teaspoon vegetable oil
250 g ( 9 oz ) broccoli florets
Other ingredients
1 tablespoon vegetable oil
1 medium onion, finely shopped
1 small red bell pepper, finely chopped
50 g ( 2 oz ) mushrooms, sliced
240 g chickpeas ( 8 oz ) ( 1 large can, drained )
50 g ( 1/2 cup ) chickpea flour ( gram flour )
60 ml ( 1/4 cup ) water
3 tablespoons nutritional yeast
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon mushroom ketchup
1 tablespoon tamari, or light soy sauce
METHOD
Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.
Start by roasting the broccoli. In a bowl add the broccoli and teaspoon of oil. Shake around well to cover and place on a lined baking tray. Cook in the oven for around 12-15 minutes or until softened and slightly charred. Do NOT turn off the oven when you have finished the broccoli.
Meanwhile be preparing the other vegetables. Over a medium heat, fry the onions and pepper with a pinch of salt, for 4-5 minutes until they have started to soften and caramelise. Add the mushrooms and turn the heat to low, continue to cook for a further 5 minutes. Now add the broccoli and continue to cook for another 7-8 minutes until the mixture has thickened and caramelised.
Blitz the chickpeas in a processor for a few seconds. Do not over process to a soft paste and be sure that the chickpeas are broken down but still have texture.
Pour these into the vegetable mixture and cook for a further 4-5 minutes. You will be left with quite a thick mixture. Place in a bowl and put to one side for 5 minutes to cool off slightly.
Next, in a small bowl, add the chickpea flour and water and whisk together to form a smooth thick batter. Pour into the bowl containing the vegetables and add all of the other seasonings. Mix together very well to combine.
Leave to firm up for 5 minutes and then divide the mixture into 4. Shape into 4 large, flat burgers and fry, with a little oil, in a frying pan, over a medium heat for a 3-4 minutes on each side until they have a nice colour.
Place the burgers on a baking sheet and finish off back in the oven for 5 minutes.
RECIPE NOTES
Can be served both hot or cold. I love these served in a bun with fresh avocado.
RECIPE TIPS
These freeze extremely well. Freeze before cooking and when needed, cook from frozen in the oven or frying pan.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
