One part of living across the pond is missing out on some favourite American holidays – Thanksgiving and Fourth of July. Of course, I miss the food, beer, fireworks and general good cheer but the Brits still love their BBQs and fireworks (although theirs come in November for Guy Fawkes night) so I haven’t felt too deprived.
The irony of being in the UK is that while the US celebrates their independence from Britain, you would imagine that having lost power over their western colonies, the Brits would not be jumping for joy; however, today, after the three-month lock-down in the UK, pubs are finally re-opening! So, although it isn’t a classic Fourth of July parade or cookout, let me tell you the Brits are going to be having their own party in the streets today! Today might be one of the first fourth of July’s where both nations are celebrating the same day and guzzling down a pint (well in America it will be the smaller equivalent haha).
This vegan take on the classic burger was my attempt to try to create a burger that is as similar to my favourite vegan burgers – Beyond Meat and Moving Mountains. Honestly, both of these burgers are just as good, if not better, than the real thing and my previously meat-eating boyfriend could eat three of them in one sitting! I still haven’t figured out how they make it so juicy, red and the perfect consistency!
Anyway, this was my first attempt, served up on a homemade beetroot bun (recipe to come – still trying to perfect it) with vegan burger sauce and all the fixings which will be a perfect treat on July 4th!
the best vegan burger
Equipment
- food processor
Ingredients
- 120 grams walnuts
- 140 grams mushrooms
- 40 grams onions chopped
- 200 grams brown rice cooked
- 30 grams rolled oats dry
- 20 grams beetroot grated or pureed
- 15 ml soy sauce
- 15 grams tomato paste
- 4 grams garlic minced
- 7 grams flax seed
- 16 grams flour
Instructions
- Place walnuts in a bowl and cover in boiling water; set aside for thirty minutes.
- In the meantime, process mushroom and onions in a food processor until chopped; remove and add to a large bowl.
- Add the cooked brown rice and rolled oats to the food processor until chopped and ground; add to bowl with mushrooms.
- Lastly, add the soaked walnuts into the food processor until finely ground, and add to same bowl.
- Add beets, soy sauce, tomato paste, garlic, flaxseed and flour to the mushrooms, onions, oats, and walnut mixture and mix with hands until completely combined.
- Chill burger for one hour.
- Shape mixture into four equal-size patties.
- Oven Cooking
- Heat oven to 176 °C (350°F) and cook the burgers for 40 minutes in total; flipping halfway through.
Pan Cooking
- Heat one tablespoon of olive oil over medium heat; cook burgers for seven to ten minutes on each side or until slightly browned and cooked through.
- Serve on beetroot bun with your favourite burger toppings!
