The Really Hungry Burger
I had a little fight with myself over this recipe. Does a veggie burger have a place in modern vegetarian food? Something about veggie burgers feels a bit...
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Cooking tools:
- Food processor
- Grater
- Oven
- Stove
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Colander
- Chef's knife
- Cutting board
- Toaster
- Refrigerator
- Freezer
- Airtight container
- Spoon
- Spatula
Ingredients
- olive oil
- 6 big portobello mushrooms, roughly chopped into little bits
- a few sprigs of fresh thyme, leaves picked
- sea salt
- freshly ground black pepper
- 1 × 400g tin of white beans, haricot or cannellini, well drained
- 4 fat medjool dates, pitted
- 2 cloves of garlic, peeled and finely chopped
- a small bunch of fresh parsley, finely chopped
- 2 tablespoons tahini
- 2 tablespoons soy sauce or tamari
- 200g cooked and cooled brown rice (100g raw weight)
- 50g breadcrumbs or oats
- grated zest of 1 unwaxed lemon
- 1–2 avocados, peeled and sliced tomato relish or ketchup
- pickled cucumber (see above)
- a few handfuls of spinach leaves
- 8 seeded burger buns (I use wholemeal ones)
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