grillable vegan burgers
With their meaty texture, suitable for the grill, these completely vegan loaded burgers are an absolute must at any barbecue
black beans 400g tin, rinsed and drained well
cooked brown rice 100g from a pouch
onion 1, finely chopped or grated
fennel seeds 1 tsp, crushed
garlic salt ½ tsp
smoked paprika 1 tsp
panko breadcrumbs 25g
flat-leaf parsley finely chopped to make 1 tbsp
silken tofu 100g
cider vinegar 1 tsp
lemon juice 1 tsp
English mustard powder a pinch
chipotle paste 1 tsp
avocado 1, peeled and stoned
red onion 1/2 small, finely chopped
red chilli 1/2, finely chopped
coriander chopped to make 1 tbsp
lime 1/2, juiced
. To make the chipotle ‘mayo’, put all of the ingredients into a small bender (or use a stick blender) with a pinch of sugar and whizz until very smooth. Add 2 tbsp olive oil, whizz again until it looks like mayonnaise. Season, tip into a bowl, cover and chill.
Mash the avocado with a fork, then stir in the onion, chilli, and coriander. Season and stir in the lime juice, then chill.
To make the burgers, tip all the ingredients into a blender and pulse until combined. Divide into 4 and shape into burger patties. Put onto an oiled baking sheet or plate and chill until you need them, at least 30 minutes.
Heat the barbecue or a griddle pan to high. Brush the burger patties with a little olive oil, then put onto the grill. Cook for 3 minutes then flip, and cook for 3 minutes more. Don’t keep moving the burgers or they will be more likely to break up, and you want a good crust on them.
Lightly char the burger buns on the grill, then spoon in a dollop of the ‘mayo’ to the base. Add a few lettuce leaves. Top with a burger, a spoon of guacamole, tomatoe slices more mayo on top and your favourite sauce put bun on top enjoy.
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#vegeterianrecipeideas - 28 minutes ago