Vegan Beanie Burgers
- Ellen Stanton
- Mar 2, 2018
- 2 min read
Someone tell me why I've waited this long to make vegan burgers?
As you can probably tell from my blog, I am not vegan, but I try my best to be conscious of eating sustainably. It's so important to incorporate meatless meals into your week, so here is a great example of what you can create which is still packed with protein.
I'm not sure if it's the beans, tofu or seasonings but these patties are PERFECT (sorry to blow my own trumpet). They might be a little messy to make but they last for a few days in the fridge and can simply be popped in the oven, so it's basically a meal-prep winner!
Experiment with your toppings - here I have gone for hummus and avocado with a sprinkle of paprika and popped them on a couple of lettuce leaves, with some baby plum tomatoes. I can imagine these would taste the BOMB inside a fresh bouncy burger bun with sweet potato chips...yummmmmmm!
Ingredients:
(Makes 4-5 patties) - 150g soft tofu
- 2 spring onions chopped
- 265g mixed beans/or just chickpeas (1 can drained)
-125g cooked brown rice
- add your own desired seasonings (I used Himalayan pink salt, pepper, turmeric, mixed herbs and paprika)
Method:
1. Preheat the oven to 200 degrees.
2. Add ALL the ingredients to a food processor and blitz until kinda chunky. 3. Form patties (should make 4-5). You might want to sprinkle some flour on your hands to make it easier to work with. 4. Bake on baking parchment paper in the oven for 30mins, ensuring to flip them half way through.
Serve inside fresh burger buns or lettuce leaves with a mustard, mayo, ketchup, hummus, avocado...the list is endless!