Easy healthy plant based burger recipe
- Food processor
- Large frying pan
- large bowl
- 1 Onion
- 2 Garlic cloves
- 250 g Silken Tofu
- 100 g Fresh Beetroot (cooked)
- 400 g Black Beans
- 1 tbsp Tomato Puree
- 100 g Plain White Flour
- 2 tbsp Flaxseed
- 250 g Brown Rice (cooked)
- 200 g Chestnut Mushrooms
- 3 tbsp Olive Oil
- Finely chop the onion and garlic.
- Heat 1 tbsp of oil in the large frying pan, add the onion and fry for 10 minutes until soft.
- Add the garlic and fry for 1 more minute. Add the mixture to a large bowl.
- Put the mushrooms in the food processor and pulse until they also resemble rice. Heat the remaining oil in the pan, add the mushrooms and fry for 10-15 mins, until any liquid that’s released has evaporated and the mushrooms are tender. Tip into the bowl with the onions.
- Heat the remaining oil in the pan, add the mushrooms and fry on low heat for 10 minutes, until any liquid has evaporated. Then add to the bowl with the onions and garlic.
- Put the tofu, beetroot, beans, tomato purée, flour and flaxseed in the food processor with and blitz until smooth. Scrape into the bowl.
- Add the rice to the food processor and pulse until finely chopped. Add to the bowl.
- Now the fun bit, use your hands to shape the mixture into patties roughly the same size as your burger buns.
- Place the patties in the fridge for at least 30 minutes before cooking.
- Heat a frying pan over a medium heat and brush both sides of the patties with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed and hot through to the centre.
- Build your burger with your favourite sauce and toppings.
Don’t miss out the step of putting the patties in the fridge, they will be much softer than your traditional ‘meat’ burger and the chilling process will help them bind together. These can be frozen and simply defrosted before reheating.