GF NF VG
The number one choice on our restaurant menu, so we just couldn’t leave it out. This is our plant-based take on the ubiquitous burger. It’s full of flavour and nourishing too. We use black beans to create the delicious taste of the bean burger, supplying protein, magnesium and vitamins. The other layers are tasty additions that, piled together, create this iconic dish with a heart. It’s a winner!
Serves 8 Preparation time: 40 minutes, plus 30 minutes refrigeration and 10 minutes cooking For the burger 280g (10oz) portobello mushrooms 60g (2¼oz) red pepper, chopped 30g (1oz) red onion, chopped 30g (1oz) brown rice miso 60g (2¼oz) gluten-free jumbo oat flakes ¼ tsp ground black pepper pinch of salt ¼ tsp garlic powder ¼ tsp chilli powder 15g (½oz) brown rice flour 1½ tbsp olive oil 375g (13oz) cooked black beans 125g (4½oz) cooked millet 10g (¼oz) parsley, chopped To assemble 8 sourdough burger buns Goji Ketchup (see page 112) 1 small round lettuce Alioli (see page 114) 1 large ripe tomato, sliced 1 jar organic pickles 1 avocado, mashed
Preheat the oven to 180˚C (350˚F), Gas Mark 4.
Put the mushrooms on a baking tray and cook in the oven for 10 minutes. Take them out, drain the juice into a jug and set both to one side to cool.
Put the pepper and onion on another baking tray and cook for 15 minutes. Set aside to cool.
Place the cooled vegetables in a food processor and blend. Add the remaining burger ingredients except the millet and parsley and blend again, being careful not to overprocess the mixture or it can turn into a paste.
Finally, add the millet and parsley and stir through.
Cool the mixture in the refrigerator, then take out and shape into 8 individual burgers.
Heat a griddle or frying pan over a high heat until hot. Cook the burgers until a little crust forms underneath, about 5 minutes, turning once.
Cut the buns in half and toast them if you like. Spoon a tablespoon of goji ketchup on to the base of each bun and add a layer of lettuce leaves, followed by a burger. Add a layer of alioli then a slice of tomato and a couple of slices of pickle. Finally, spread mashed avocado on the underside of each bun top and place on top.
Recipe extracted from Farmacy Kitchen Cookbook by Camilla Fayed