The Really Hungry Burger

Burgers are definitely in my top 5 things to eat, they can be made out of pretty much anything, each burger can be completely transformed with different sauces and toppings and anything stuffed between two bits of bread is a winner in my book.

These burgers are my absolute favourite burgers (to make at home that is – number one in the whole world are the vegan burgers from The Gardener’s Arms). They’re so easy to make and are completely packed with flavour and taste so so fresh even when cooked from frozen.

IMG_3795

Anna Jones’ recipe is for eight burgers – I usually halve this so the ingredients list below will make you four sweet juicy burgers.

You will need:

  • 3 big portobello mushrooms
  • olive oil
  • 2-3 sprigs of fresh thyme
  • 200g cannellini beans
  • salt & pepper
  • 3 medjool dates
  • 1 clove of garlic
  • small bunch of fresh parsley
  • 1 tbsp tahini
  • 1 tbsp soy sauce
  • 100g cooked brown rice
  • 25g oats
  • zest of 1/2 a lemon

Method:

Splash a little olive oil (or your oil of choice) into a pan and once hot, add the mushrooms and thyme and season with salt and pepper. Fry until the mushrooms are slightly browned and leave to cool.

IMG_3797

Drain your beans and pop them in a food processor with the dates, garlic (I use lazy garlic), parsley, tahini and soy sauce and blend until you have a smoothish mixture. To make your burgers super juicy I would recommend soaking your dates in warm water for 15-20 minutes prior to mixing.

Transfer this into a large mixing bowl and stir in the rice, oats, lemon 
zest and mushrooms. Mix well and put your bowl in the fridge to allow the mixture to firm up for 15 minutes.

Side note/note to self so I don’t forget: next time I make these I’m going to blend everything together including the rice, oats and mushrooms and see how they turn out.

Once cooled divide into however many burgers you’re making and whack them in the oven on 210°C (fan oven) for 
20 minutes or until nicely brown. If you like cheese on your burger (who doesn’t), pop a slice of violife on top a couple of minutes before they come out of the oven so it’s all gooey and melty.

IMG_3829

The best part of burgers for me are all dem toppings and I put as much as humanly possible both on and in my burger. Some of my usuals are mango chutney, houmous, almond butter (don’t knock it til you’ve tried it), rocket/watercress, jalepenos, relish, gherkins, smashed avocado, capers, sweet chilli sauce, mustard etc. etc.

Enjoy!!

To view this recipe on Anna Jones’ website and to check out more of her delicious creations click here. I’d also highly recommend getting copies of A Modern Way to Eat and A Modern Way to Cook – such beautiful books with lovely photographs, you can tell she is a food stylist!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s