With this recipe, I hope to make it up to everyone who’s been waiting for a meat-free burger from me. Because I’m not giving you just one recipe: this is a base you can turn into countless variations.
Recipe
Vegan Burger
- Prep12 hr
- CookLegumes boiled until tender; patties 2 min per side
- Makes4 patties
Ingredients
Patties
- 4 tbsp chickpeas
- 4 tbsp white beans
- 4 tbsp green lentils
- 4 tbsp basmati rice
- 3 tbsp spicy BBQ sauce
- 4 tbsp onion marmalade
Buns
- 4 vegan burger buns (water instead of milk, olive oil instead of butter, molasses instead of egg on top; no egg in the dough)
Sauce
- 1 long cucumber
- 1 garlic clove
- 1 tbsp sesame oil
- 2 tsp salt
- 3 tbsp mustard
Method
- Soak the chickpeas and beans overnight. Boil the chickpeas, beans, lentils and rice separately in unsalted water until tender, then let them cool.
- Crush the chickpeas against the side of the bowl; add the beans, lentils and rice one after another and knead until pasty, with no whole chickpeas left. (In a food processor at top speed: chickpeas 3–5 seconds, beans 2, lentils 2, rice 3.)
- Mix in the hot barbecue sauce and onion marmalade; taste and add salt if you like. Chill for 1 hour.
- For the sauce, grate the cucumber, garlic and salt on the fine side of a grater; stir in the sesame oil and mustard.
- Toast the buns in a pan with a little olive oil until crisp; because the patty is soft, toasting is essential for this burger.
- Shape the mixture into 4 patties and cook in an oiled pan over high heat for 2 minutes per side.
- Spread the sauce on both halves of the bun and add the patty; add pickled onions or greens if you like.
Notes
- For vegan buns, use the Japanese milk bread recipe with water instead of milk, olive oil instead of butter, and 5 parts water to 1 part grape molasses instead of the egg wash.
- Treat this patty as a base; grated boiled beetroot, curry or pepper paste all work well.
