Broccoli, peanut and butterbean veggie burger (Vegan) - Lizs Whole Food Kitchen
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Broccoli, peanut and butterbean veggie burger (Vegan)

A tasty veggie burger which holds together without egg to bind it. These are baked rather than fried which also helps them to stay together. Great source of protein from the beans, nuts and seeds and soluble fibre.
Serve in a pita bread with salad or on their own with salad and hummus. They freeze well too. You need a food processor for this.

Makes approx 10 burgers

400g tin butterbeans, very well drained
1 onion, chopped
2 cloves garlic roughly chopped
1 slice wholemeal bread roughly torn
3 tbsp salted peanuts
3 tbsp wholemeal flour
1 tbsp chia seeds
1 tsp salt
1 tsp vegetable bouillon
1 tsp cumin powder
1 tbsp olive oil
100g broccoli florets roughly chopped
2 tbsp sesame seeds
olive oil to cook

Preheat oven gas 6 200C

In your food processor bowl process the nuts, bread and butterbeans together until roughly broken up.

Add the onion, garlic, salt, bouillon, cumin, chia seeds, broccoli, flour and oil.
Process again – the mixture will be quite dry (it needs to be to hold the shape of the burgers) but let it process until everything is mixed and finely chopped. You may have to scrape down the sides of the bowl once or twice.
Turn the mixture into a bowl and mix in the sesame seeds.
Place in the fridge for 30 minutes.

Generously oil a baking tray let it heat for a couple of minutes in the oven. Remove from the oven and using a dessert spoon, shape spoonfuls of mixture in your hands into burger shapes, you may want to flour your hands if the mixture is too sticky, and place into the hot oil on the tray.
Cook in the top of the oven for 10 minutes, then turn over each burger carefully and cook for another 10 minutes or until they are nicely browned.
Remove from the oven allow to cool on the tray for a few minutes then carefully place on a cooling rack .
Serve warm as above or freeze in a freezer bag in a single layer.

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