Vegan Burgers
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 20 minutes
Difficulty - Medium
Serves / makes - 4 large burgers
Ingredients
1T oil, such as sunflower oil
200g onions, roughly chopped
20g garlic, roughly chopped
160g mushrooms, roughly chopped
1-2t yeast spread*
4t stock powder
Salt (optional)
70g porridge oats
70g gram flour (or plain flour)
A little oil
Equipment
Frying pan
Mixing bowl
Mixing spoon
Hand blender
Baking tray
Method
Heat your oven to 180c/360f/GM4.
Heat a large frying pan on a medium heat. Add the oil. Once the oil is hot, add the onions. Allow them to cook for 5-10 minutes until they are translucent.
Add the garlic and mushrooms to the pan, continue to cook the vegetables for another 5-10 minutes until the mushrooms are browned.
Put the contents of the pan into a bowl and blend it with a hand blender until it is smooth.
Add the yeast spread and stock powder to the bowl. Mix it well, add the oats and flour and mix again.
Allow this mixture to cool then make it into patties. You can do this with your hands. Alternatively, for very neat burgers, allow the mixture to cool more as that will help it to thicken. Put the mixture between two sheets of baking paper. Use a rolling pin to flatten the mixture to 1.5cm thick. Cut rounds using a cookie cutter.
Heat your pan on a medium heat. Fry the burgers on both sides to brown them, this should take just a few minutes.
Put the burgers onto a baking tray. Bake for around 15 minutes until they are firm.
Notes
*The yeast spread, also known as yeast extract, should not be confused with nutritional yeast. The yeast spread is a thick brown condiment that I use in a lot of meaty recipes for an intense umami flavour.
These burgers freeze well so they’re perfect for batch cooking.
You can put the burgers on the barbecue or on a griddle pan after they have firmed up in the oven.