Mushroom and quinoa vegan burger
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Burgers don't have to be off the menu if you're planning a healthy January. Deena's veggie burger is packed with colour, depth and succulence, with good levels of iron too.
Ingredients
- 75g of quinoa
- 6 portobello mushrooms , cut into 4cm slices
- 1 tbsp of vegetable oil
- 2 tbsp of chaat masala
- 400g of chickpeas , drained
- 2 tbsp of tahini
- 2 tbsp of soy sauce
- 2 garlic cloves
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 8 dried apricots , thinly sliced
- 1 tsp cumin powder
- 1 tsp ground coriander
- 50g of Panko breadcrumbs
To serve
- 8 burger buns, (wholemeal)
- 1 avocado , sliced
- plum tomatoes , sliced
- lettuce , shredded
- sriracha , (or another hot sauce of your choosing)
- gherkins
- vegan cheese
Method
1
To begin, cook the quinoa following pack instructions and leave it to cool
2
Heat the oil in a non-stick frying pan and then shallow fry the mushrooms with the chaat masala until they soften and lightly brown. Remove from the heat and leave to cool
3
Combine the drained chickpeas, tahini, soy sauce and garlic in a food processor and pulse them until they are almost a smooth paste. Add the parsley and salt if needed, but be careful, the chaat masala and soy sauce are both salty
4
Turn the chickpea paste into a large bowl and add the breadcrumbs, dried apricots, mushrooms, spices and quinoa. Mix them thoroughly and then leave them in the fridge to settle for about 15 minutes
5
Form 8 equal sized patties and place them onto a baking tray lined with baking paper and then let them firm up in the fridge for at least 2 hours. I left them in overnight
6
Preheat an oven to 200°C/gas mark 6
7
Once the burgers are ready, place them on a baking tray and bake for 20–25 minutes until they are golden
8
Serve them hot with the garnishes
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Mushroom and quinoa vegan burger
