As we promised on the blog we put out for March 2023, we have added a few of our most tasty things for you all to try this summer.
EASY VEGGIE BURGERS
Total Time: 20m
Yield: 4-6 veggie burgers
Ingredients
1 can pinto or black beans (other varieties also work)
3 tbsp tomato paste or ketchup
1/2 tsp salt
1/2 tsp garlic powder, optional
1/4 tsp onion powder
2 tbsp flour of choice or oat bran
1/2 cup cooked diced vegetables of choice
Instructions
These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.
To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. Either pan fry (flipping halfway through cooking) or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containers for a later day.
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Cheesy veg burgers
Ingredients
2 tbsp olive oil
2 leeks, sliced
200g mushroom, sliced
2 large carrots, peeled and coarsely grated
1 tbsp seasoning, we used Schwartz Moroccan
1 tbsp soy sauce
300g can bean, try kidney or pinto, drained and rinsed
100g cheddar, coarsely grated
200g (about 4 slices) granary bread torn into pieces
burger buns, lettuce, tomato and other favourites, to serve
Method
Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.
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MUSHROOM BURGERS
Ingredients
2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
Directions
In a large bowl, combine the first 9 ingredients.
Shape into four 3/4-in.-thick patties.
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side.
Serve on buns with lettuce.
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BBQ BEAN SAUSAGES (We tweaked this a little on the March 23 blog)
Ingredients
1 tbs Vita Coco Coconut Oil
1 Red Onion, sliced fine
3 Cloves Garlic, minced
1 Red Pepper, deseeded & cut small
1 Portobello Mushroom, chopped fine
3 tbs Paprika
Zest 1 Lemon
2 tbs Lemon Thyme leaves
2 Sprigs Rosemary
1 tin Red Kidney Beans, drained, rinsed & pat dry
1 tin Cannellini Beans, , drained, rinsed & pat dry
5 Tbs Buckwheat Flour
3 tbs Crushed Walnuts or GF Breadcrumbs for nut free
2 tsp Sea Salt
2 tsp Cracked Black Pepper
Method
Sweat the onion, pepper, mushroom, garlic, herbs & spices over a medium heat.
Add the beans to a mixing bowl with the flour & walnuts.
Once the onion mix has softened add it to the mixing bowl. Using a masher, mash the mix until it just starts to come together. Don’t over mash the mix, you want some texture.
Lightly flour your hands, then make the mix into sausage shapes, I usually get 8-9 sausages out of the mixture.
Wrap the sausages individually first in greaseproof paper, then in a sheet of foil, tightly.
Once you’ve wrapped all of the sausages, place them into a saucepan of simmering water. Allow them to cook for 20 minutes.
Remove the sausages from the water once cooked. When cool enough to handle, remove the wrapping. Recycle the foil.
For the salsa verde, finally chop the herbs with the garlic, gherkins & capers. Once fine add the mix to a bowl & stir in the mustard, vinegar & oil. Season to taste.
BBQ or grill the sausages for 4-5 minutes & serve with the salsa.
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