19 Apr The Yummiest Veggie Burger Recipe
This is possibly the simplest and yummiest Veggie burger recipe that we have come across; made with Portobello mushrooms, it’s both Vegan and gluten free.
Kids will love this healthy burger option packed full of veggies!
Makes: 4 burgers
Olive oil or ghee, for frying
1 red bell pepper, sliced into rounds
8 portobello mushrooms, stemmed
Salt and freshly ground black pepper, to taste
8 sweet potato slices (rounds), about 1inch (30 mm) thick
Red pepper flakes, for seasoning
1 avocado, sliced into rounds
1 bunch fresh baby spinach or arugula
Caramelised onions (See below)
Walnut Pistou (See below)
Lemony Cashew Cream (See below)
Place a skillet over medium to high heat and add a drizzle of olive oil. Fry the red bell pepper slices for three to four minutes. Set aside until assembly.
Return the skillet to the heat and add another drizzle of olive oil. Place two portobello mushrooms in the skillet and fry for one minute per side.
Sprinkle with a pinch of salt and reduce the heat to medium to low.
Cover the skillet and steam the mushrooms for about two minutes, turning twice. Remove from the heat.
Increase the heat to medium to high and add another drizzle of olive oil. Place two sweet potato slices in the pan and sprinkle with red pepper flakes and salt. Fry for three to five minutes total, turning, until nicely done.
Build the burger using the mushrooms as buns and layering with sweet potato, red bell pepper, avocado, spinach, onions, pistou, and Lemony Cashew Cream.
How to make caramelised onions
1/4 cup (50 g) ghee, coconut oil, or vegetable oil
7 ounces (200 g) thinly sliced onions
1 to 2 tablespoons (9 to 18 g) coconut sugar or (15 to 30 g) packed brown sugar (optional)
6 tablespoons plus 2 teaspoons (100 ml) apple cider vinegar (Or use red or white wine vinegar, balsamic vinegar, red wine, cider, or beer.)
1 teaspoon dried thyme (optional)
When onions are heated and slowly cooked in fat, magic happens. Slow heating releases the natural sweetness and a sticky caramel deliciousness in the onions. The idea is to stir continuously to avoid crispness—the onions should cook in their own juices and butter or oil. I choose ghee or olive oil for the best taste, though coconut and rapeseed oil are good too.
While the onions produce their own sweetness, you can intensify the result by adding a little sugar, cider, or wine. For a Nordic flavor palate, I’m using apple cider vinegar here. You could use beer instead for that extra acid juiciness. To give the onions a French spin, use red or white wine.
Heat a large skillet over medium-high heat and add three tablespoons (42 g) ghee (add the remaining ghee while cooking to avoid burning). Stir in the onions and sugar (if using) and cook for six to seven minutes, stirring. Add the vinegar and thyme (if using), stirring, and let the onions cook and reduce in the juices until the liquids are absorbed fully. Remove from the heat and let cool.
Makes: About 5 ounces (150 g)
1 large bunch fresh basil leaves
3 1/2 ounces (100 g) walnuts or pine nuts
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons (10 g) grated Parmesan cheese or nutritional yeast
1 1/2 teaspoons fresh lemon juice, plus more as needed
Salt, to taste
Pesto is a wonderful invention— finely chopping fresh herbs to release their powerful aromas enhanced by olive oil and salt is pure genius. A simple yet flavorful pesto can be made with a minimum of ingredients. But adding nuts, garlic, and lemon juice elevates the pesto to another level. Here, walnuts are featured with basil. A great add in for both pastas and sauces and a perfect topping for Italian- and French-inspired burgers.
In a food processor, combine all the ingredients and blend until smooth. Taste and adjust the seasonings with more salt or lemon juice if needed. Transfer to an airtight container and refrigerate.
For Lemony Cashew Cream
3 1/2 ounces (about 6 heaping tablespoons, or 100 g) cashew butter or almond butter
1/4 cup (60 ml) nut milk
1 tablespoon (15 ml) fresh lemon juice
Pinch of salt
To make the Lemony Cashew Cream: In a small bowl, whisk the cashew butter, nut milk, lemon juice, and salt until smooth. Cover and refrigerate until needed.
Liked this recipe? Check out how to make a traditional Aussie burger with-the-lot!