Veggie Burgers

Ingredients

Beans and Veggies:

• 250g/8oz mushrooms, sliced
• 2 tsp olive oil
• 400g / 14 oz can cannellini beans, drained (Note 1)
• 1 large carrot, grated

Patties:

• 1/2 cup (70g) cashews, raw unsalted (Note 2)
• 1/2 cup (55g) panko breadcrumbs (Note 3)
• 1/2 cup (50g) grated parmesan
• 1 egg
• 2 tbsp mayonnaise
• 1 garlic clove, minced
• 1/2 tsp each paprika, salt and pepper
• 3/4 cup (150g) cooked brown rice (Note 4)
• 3/4 cup green onions, sliced

Burger:

• 2 – 3 tbsp olive oil (or other)
• Soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot

On the side

• French fries
• Baked potato wedges

Steps

Beans and Veggies:

1. Heat the oven to 180C/350F for a standard oven or 160C/320F for fan or convection.
2. Heap the mushrooms on a baking tray, drizzle with oil, toss, and spread across the tray.
3. On a separate tray, spread out the beans and sprinkle the carrots all over.
4. Place the bean tray on the top shelf, with the mushrooms on the shelf below.
5. Bake for 15 minutes or until the bean surfaces are dry and splitting and look thoroughly unappealing, with the carrots at the tray edges slightly golden. (Note 5) Remove the bean tray from the oven.
6. Move the mushrooms to the top shelf and bake for a further 10 minutes, until dry and wrinkled. Take out and let cool.

Patties:

1. Process the cashews in a food processor to breadcrumb-sized pieces, stopping before they become powder.
2. Put in the beans, mushrooms, and carrot, then process on high for 10 seconds or until chopped into large crumbs.
3. Add the breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt, and pepper. Process for 15 – 30 seconds, until it holds together like a meat burger mixture while still showing bits. (Note 6)
4. Put in the rice and shallots and process for 2 seconds, just until dispersed. Over-processing the rice makes it gluey.
5. The mixture should form patties that hold together well without sticking to your hands. Add breadcrumbs if too wet; process further if too crumbly.
6. Form 4 – 6 patties measuring 1.5 – 1.8cm / 0.6 – 0.7″ thick and 10cm / 4″ wide (Note 7). Refrigerate for at least 1 hour.

To Cook – Stove:

1. For stovetop cooking, use the burgers cold, directly from the refrigerator.
2. In a skillet on the stove, warm 2 – 3 tbsp olive oil over medium to medium-high heat.
3. Put in 3 – 4 patties and cook for 4 minutes, until deep golden and crisp. Flip carefully and cook the second side for 4 minutes, until golden. Drain on a plate lined with paper towels.

BBQ:

1. For the BBQ, use the patties cold, straight from the refrigerator. Brush oil onto both the BBQ and the patties, then heat the BBQ to medium-high. Cook for 4 minutes on each side, until a nice dark crust develops.

Assemble:

1. Toast the buns and spread the top bun with relish or a sauce of your choice. Add your chosen burger fillings and the veggie burger, finishing with more sauce if desired.