Meaty burger pattie, served with Portobello mushrooms, lettuce, tomato and mayo
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Resting time 1 hourhr
Total Time 1 hourhr50 minutesmins
Course Main Course
Cuisine American
Servings 5burger patties
Calories 324kcal
Equipment
Weighing scales
Mixing bowl
Chopping board
Chefs knife
Frying pan - non stick
Ingredients
For the Beetroot Burger Pattie
30mlRapeseed oil(or olive oil)
50gOnions(sliced)
1eachGarlic cloves(minced)
5gGinger root(minced)
1teaspoonCumin seed
125gCourgettes (Zucchini)(grated)
75gCarrots(grated)
250gBeetroot(grated)
150gBrown rice(pre-cooked)
25gOats
10gChia seeds(ground)
10gMiso
10gCoriander(fresh - chopped)
2teaspoonPink salt(to taste )
For the Portobello Mushroom Buns
8eachPortobello mushrooms(large size)
40mlOlive oil
2eachGarlic cloves(crushed)
1teaspoonRosemary
1tablespoonTamari(or soy sauce)
½teaspoonPink salt
½ teaspoonBlack pepper
For the burger garnish
80gTomato - plum(sliced)
80gRed onion (sliced in rounds)
40gCucumber(sliced)
20gRocket
Method
To make the Beetroot Burger Patties
Wash and peel the beetroot and carrot. Coarsely grate the beetroot, courgette and carrot. Finely chop onions, garlic and ginger.
Heat the oil in a large frying pan or pot over a medium heat. Sauté the onion, ginger and garlic for 4-5 minutes or until softened. Add the cumin and cook for another 2 minutes. Add the grated vegetables and cook, stirring, for about 10 minutes on higher heat until slightly caramelised and the most of the liquid has reduced back into the vegetables (you may need to cook the vegetables in smaller batches)
Transfer the vegetables to a strainer and let sit to drain off any excess liquid.
Grind the oats and chia seeds to flour consistency in the blender. Crush the rice with mortar and pestle slightly.
Place the cooked rice, herbs, seasoning, miso, oat flour, chia seeds and the vegetable mix into a large bowl. Mix everything together; check and adjust the seasoning.
Shape into 100g burger patties and place in the fridge to firm up before cooking.
Pan fry in olive oil until golden brown on both sides and put in the oven to warm through for 5 minutes
To cook the Portobello Mushroom Buns in a frying pan
Peel and trip the Portobello mushrooms. Score the white top of the mushroom in a crisscross pattern. (This allows for better caramelization and flavor absorption)
Slow roast the mushrooms in the frying pan with some olive oil. Go low and slow with the roasting. Add crushed garlic cloves and some salt near the beginning of roasting.
Once the mushrooms are golden bron on bot sides, pop a lid on the pan and allow them to steam so the mushrooms will cook through. Do not add any more liquids, mushrooms contain enough water. We want to cook the mushrooms in their own juices rather than diluting the cooking liquor.
When the mushrooms are cooked through, leave them to rest and absorb the cooking juices. Sprinkle with black and white sesame seeds just before serving.
To cook the Portobello Mushroom Buns in the oven
Peel and trip the Portobello mushrooms. Score the white top of the mushroom in a crisscross pattern. (This allows for better caramelization and flavor absorption)
Pre-heat the oven to 360f / 180c
Add mushrooms to a baking tray, season with salt and drizzle with olive oil. Add the crushed garlic clove and rosemary to the tray. Roast in the oven for 20 minutes. Turn the mushrooms half way through. Add the tamari close to the end and glaze the mushrooms in the cooking juices.
Cook the mushrooms until they are well roasted and juicy.
Sprinkle with black and white sesame seeds before serving.
To assemble and serve the ultimate homemade vegan burger
Warm the Portobello mushrooms.
Refresh the salad in iced water; slice the tomato, red onion and cucumber.
Start building your burger up. Add a little sauce to the burger and serve the rest on the side so it's not too messy!
Add a wooden skewer to the burger to support the giant structure while it's been served.