The Musette: roasted veggie burger

Who doesn’t love burgers? Exactly! I’ve even posted about the French love of le Hamburger. However, as a vegan I’m honestly not keen on those made from meat substitutes or soya, which I can’t eat. No, I want a flavourful burger which tastes of veggies.

Note: this is more of a method of making veggie burgers than a recipe.

Ingredients

  • 1 medium red onion, peeled
  • 100g (4 oz) mixed mushrooms
  • 100g (4 oz) sourdough bread or similar
  • 200g (8 oz ) cooked beans or chickpeas
  • handful fresh herbs
  • 1 carrot, peeled
  • 100g (4 oz) cooked spinach or similar
  • 1 fat clove garlic
  • 1tsp sea salt
  • 1/2 tsp freshly ground black pepper

Method

1. Place all the ingredients (except the beans or chickpeas) in the food processor and whiz until fine. Pulse in the  beans or chickpeas, season lightly with sea salt and black pepper.

2. Divide the mixture into 6 fat patties, roughly 3cm (1 “) thick then place on an oiled baking tray and place in the fridge for an hour or two to firm up.

3. Preheat the oven to 200ºC/fan 180ºC/400ºF/gas 6.

4. Take out of the fridge, spray the patties with olive oil, then roast for 25 minutes, or until dark and crispy. Don’t forget to warm or toast the rolls for the last few minutes.

5. Meanwhile, get your desired accompaniements ready.

6. Halve the warm rolls and layer up those bad boys however your heart desires. You’ll note I only use one side of the bun per patty and layer on my vegan mayo, tomato, cucumber, sprouts, gherkins and spicy tomato and chilli jam.

7. Serve with oven-roasted, skin-on sweet potato chips and some home-made coleslaw.

Sheree’s Handy Hints

1. I typicallly make these with chickpeas, blackbeans or haricot beans and a mix of wild mushrooms for their lovely umami flavour. Please do not use white button mushrooms.

2. I tend to add whatever vegetables I have to hand, ensuring, particularly in the case of spinach or courgettes (zucchini) that I have squeezed as much water out of them as possible otherwise the patties will to be too wet. You need to aim for cake dropping consistency.

3. Add whatever fresh or dried herbs and spices you like. Typically, if I make the patties with black beans, I’ll make them much spicier adding smoked paprika, chillies etc

4. You can of course fry these but wherever possible I try to eat less fried food so prefer to roast them in the oven.

5. These are also delicious cold and used as a sandwich filling.

Sculpture Saturday #20

This sculpture from Saint-Paul de Vence is by Niçois André Verdet (1913 – 2004) a painter, sculptor, poet and potter who was a contemporary of Picasso.

This challenge used to be hosted by the Mind over Memory blogger but, sadly, she no longer has the time. However, we have been saved by Sally Kelly over at Ruined for Life: Phoenix Edition who has most kindly now offered to host.

Share a photo of a sculpture – go on, give it a go, you know you want to!