While the weather has been glorious, I have spent quite a bit of time mastering vegan burgers for the BBQ.
The only shop bought vegan burgers that I enjoy are the Beyond Burgers, but they are a little pricey and when you are having a BBQ three times a week, it can be expensive for a family of four.
I have made burgers using ingredients from the cupboard and adjusting quantities each time to get the flavour and texture just right. I must say, these are our new favourite burgers and they are nutritious as well as delicious. Using flaxseed meal is a great way to hold the burgers together.
They are very quick to make once you have all your ingredients, simply blitz them and shape them by spooning some of the mixture into a cookie cutter.
People recommend leaving them in the fridge for half an hour before cooking, but I have tried doing this and it makes no difference, so I will leave this decision to you.
BBQ Vegan Burgers
- 1 tin black beans drained and patted dry
- 100 grams brown rice cooked and cooled
- 2 tbsp nutritional yeast
- 2 tbsp ground flaxseed
- 2 tbsp gluten free plain flour
- 1 tbsp liquid smoke
- 2 tbsp tomato puree
- 1/2 medium onion finely diced
- 3 cloves garlic minced
- 2 tbsp mixed herbs
- 1/2 tbsp salt
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1/2 tsp chilli powder (optional)
- 2 tbsp olive oil
- Place everything except the oil in a food processor and blitz.
- Towards the end of getting your desired consistency, pour in the oil.
- Use cookie cutters or burger moulds to mould into required shape.
- Place on BBQ or pan fry and cook on each side for around 5 minutes – don't let them burn!