When we went plantbased, one of the things we knew we’d miss was a burger. We had burger night once a week; it was a tradition!
This recipe was inspired by High carb Hannah. We tried her recipe and enjoyed it but there just wasn’t enough flavour for us. We’ve tried beetroot burgers which are pretty good and black bean burgers, which we’re not too keen on. These are definitely the best. The mushrooms give them a meaty texture and they have the colour of cooked meat, which pleased my husband.
You’ll see that I use marmite (the British one!) and if you’re not a lover of it you can use vegemite or just leave it out. It will change the taste though, as marmite gives these burgers a real depth of flavour. You can’t taste the marmite; my eldest son hates it but he hasn’t complained.
The only equipment you need is a food processor and a lined, floured baking tray.
I’ve made my own burger buns as for us, there are too many nasties in store bought ones.
This recipe makes 6 decent sized burgers. I serve this with roast potatoes and our favourite toppings.
1 1/2 cups of cooked chickpeas or 1 tin drained
1 1/2 cups mushrooms, chopped small
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika or 2 drops of liquid smoke
2 cloves garlic, chopped or minced
1 tbsp Worcester sauce (In NZ, F.Whitlock & Sons is vegan)
1 tsp marmite
1/4 cup oat flour or wholegrain breadcrumbs
1/4 cup water
1. Chop the mushrooms quite small. This makes it easier to blend in the food processor.
2. Add all the ingredients except the mushrooms and oat flour to the food processor. Blend until the chickpeas are broken down, but not mushy.
3. Add the mushrooms and blend until they’re combined with the chickpeas. You might need to scrape the sides down a few times.
4. Add the oat flour and blend until combined. Taste and add any more seasonings.
5. The mixture will look a bit mushy but it should hold together when pressed.
6. Wet your hands, spoon the mixture into one hand and mould into a pattie shape using only one hand and the spoon. Turn them out onto the lined, floured baking tray and flatten a little with your fingers.
7. Put the tray into the fridge for at least 30 minutes to allow the patties to set. I find an hour works best.
8. Once set, fry the patties in a non stick pan on a medium heat until brown. This takes me around 4 minutes each side. They won’t be as solid as meat so be gentle!
9. Serve on a bun with your favorite sauces, toppings and sides.
Enjoy. If you make the recipe don’t forget to share a photo with me and tag me @simone’splantbasedkitchen on Instagram 😁