Vegan meaty burgers ! Filling. Tasty. Easy.
Evening all !
Another take on my hash brown technique, this time a “meaty” burger. I’ve used mushrooms and eggplant to bring the meaty taste and texture. I’ve also added the herbs and spices used in some of the tastiest burger recipes around.
There is so much to do with these round morsels :
- Sandwich between two grilled field mushrooms for am awesome hamburger
- Serve with a simple salad for a midweek meal
- Grill on the BBQ along with the other meats, no one has to know the difference !
- Top with some caramelised onions, Opti Cook Mayo, lite BBQ or tomato sauce
- Mix up the spices – add tex mex, Asian flavours, curry pastes etc.
Hope you enjoy !
Joni ???
Vegan eggplant and mushroom burgers (egg-free)
2016-01-21 03:05:31
Yields 7
Ingredients
- 1 cauliflower, trimmed and roughly chopped
- 200g mushrooms, roughly chopped
- 1 eggplant, peeled and roughly chopped
- 1/2 brown onion, roughly chopped
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp paprika
- 1 tsp oregano
- 2 tsp Good Choice low cal BBQ sauce (vegan)
- 1 tsp Good Choice low cal tomato sauce (vegan)
Instructions
- Cook the cauliflower and eggplant in 1/2 cup water (or stock) for 20 mins until nice and soft and falling apart.
- Meanwhile, in a food processor blitz the raw mushroom and onion until finely chopped and set aside on paper towel to drain.
- Drain the cauliflower and eggplant well in a colander. Get a large tea towel and tip the mix into the middle of it. Let the mix cool for a short time and then with kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. Add the mushroom and onion mix and repeat.
- Tip into a bowl and add all the seasonings and mix well. If it hasn't come together into a sticky texture, blitz the whole mix in a food processor briefly to help combine.
- Heat a frypan over low- medium heat. Add 2 tbs olive oil.
- Fashion the mix into burgers, about the size of the palm of your hand (see pic).
- Place the burgers into the pan. Cook for 5-10 minutes until brown, flip, cook for a further 5 minutes. You can baste with low cal BBQ sauce if you like.
- I serve with a shaved red onion and pickle salad.
Notes
- Great for a weekend BBQ.
- Freezes well uncooked.
- You can change up the vegetables but do require the cauliflower to bind the mixture. The eggplant is good as it gives it a meaty taste, but not essential.
- If you cant locate a vegan tomato and/or BBQ sauce, just leave out.
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Shannon
February 8, 2016
Mine kept falling apart when i turned them over 🙁 But they are super tasty!
Joni Condos
February 11, 2016
Hi Shannon ! Sorry for the delay in responding, Bugger ! Def check the pics I have taken midway through the cook, as this is what the mix should look like, it is fiddly. Some people who find it hard to get most of the liquid out of the cauliflower do sit the burgers on paper towel in the fridge prior to cooking 🙂 cheers, Joni
Lise
August 7, 2016
Hi Joni,
These look great, however could you suggest a substitute for the mushrooms? Unfortunately they make me ill.
Joni Condos
August 7, 2016
Lise, I’d suggest eggplant (first choice as its a meaty texture like mushrooms), or carrots or even zucchini would be good 🙂 Joni ???