Vegan burger recipe
Serves : 4 to 5 Cools in : 30 minutes Difficulty : 3/10 Gluten Free
This recipe was create by Gaz Oalkley. He is an exceptionnel Chef. My wife and I, start to fallow him when he started. He is one of the best vegan chef and he is an inspiration to cook and reconnect with the food we eat. This is his website : www.gazoakleychef.com
Instructions
Simply add the ingredients to your food processor & pulse until roughly chopped. Do not over blend or it’ll become hummus!
Lightly flour your hands and form the mix into burgers.
Pre heat your oven to 180 degrees C.
Fry your burgers in a little oil until golden on each side then place them onto a baking tray & into your oven to cook through, which should take about 15 minutes.
Meanwhile prepare your garnishes. When the burgers are cooked, build your burgers & enjoy. They keep for 3-4 days in the fridge so make for great meal prep.
Ingredients
DWIGHT’S BEET BURGER
1 tin/240g Chickpeas, drained
1 tin/240g Mixed Pulses, drained
Handful of Chopped Fresh Coriander
1 cup cooked beetroot
3 tbs Balsamic
1 sautéed onion
Handful Fresh Thyme
1 tbs Ras el Hannut
Zest & Juice of Half a Lemon
5 Tbs Buckwheat Flour
2 tsp Sea Salt
2 tsp Black Pepper
GARNISH
Roasted Baby Carrots
Grilled burger bun
Rocket
Vegan Mayo
PEA PUREE
1/2 Shallot, sautéed
1 cup Frozen Peas
1/4 cup Vegetable Stock
Pinch Salt & Pepper
(blitz all the ingredients until smooth)
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