The Hamburger… Veganised

| Mains

Nothing like a good old-fashioned burger for a weekend movie night…  This is a lovely recipe that takes only a few minutes to make and yields 6 decent sized patties.  This recipe is adapted from here.

Vegan BurgerIngredients

  • 2 teaspoons chia seeds
  • 3 tablespoons warm water
  • 1 medium onion
  • 170g button mushrooms, washed/brushed
  • 3 cloves garlic crushed
  • 2 cups cooked brown lentils, drained very well
  • 1&1/3 cup oats
  • 2 tablespoons cornstarch/maizena
  • 1 tablespoon soy sauce or wheat-free tamari
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon dried thyme
  • Generous grating black pepper
  • scant 1/4 cup ground flax

Instructions
Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.

Heat a non-stick pan over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.

When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly.

Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 180°C and line a baking sheet with a silicone mat, parchment paper or non-stick spray.

Shape the burger mixture into 6 patties and place them on the prepared pan.  Bake for about 15-20 minutes.

Wrap unbaked patties individually in plastic wrap or foil and freeze for later use.

These patties are very good, but not as moist as a medium-rare beef burger so I suggest going for some saucy toppings.  I used a gluten free roll, no margerine/butter, english spinach, tomato slice, gherkins, avocado slices, sprouts and store bought garlic/chilli sauce.  Delicious….

Devour it!
Dr T

2 Comments

2 Comments on The Hamburger… Veganised

  1. Gail Ahrends
    September 9, 2013 at 5:04 pm (4 years ago)

    Congratulations on your innovative blog. Hmm will see if I follow the recipes, but thanks Dr. T

    Reply
    • talitaseegers
      September 9, 2013 at 7:47 pm (4 years ago)

      Thanks for popping by:) I’m going to need to veganise your amazing chicken curry!

      Reply

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