These were made some time ago, so the raison d’être is a bit hazy! I’m not sure what inspired me to try another version of vegan, gluten-free burger, I think it might have had something to do with buckwheat flakes, tiger nut flour and half a tin of beans that needed to be used up. I had also eaten up all the Nutty Bean & Beetroot Veggie Burgers I had put in the freezer (they were my favourites, I even like them cold). I was really pleased with how this new burger came together, how they handled. They were so easy cook and stayed whole. They are quite soft but the sunflower seeds give a bit of texture. Add as much or as little seasoning as you like. I was quite conservative. It’s all done in the food processor, the actual shaping takes longer than the making. I had one during Christmas week for lunch when our son cooked, he did glazed purple sprouts & carrots*, roast potatoes, mushrooms, while they all had cheese and herb sausages made by my husband (originally a Delia Smith recipe from the 80s!) Unfortunately I forgot to take a photograph! Sorry.
Ingredients
(Vegan, Gluten- free, Nutfree, Organic where possible)
1/2 Cup Dry Buckwheat, cook in stock using a third of a vegetable stock cube
A heaped 1/2 Cup Mixed Beans (tinned), rinsed and drained well
1/2 Cup Sunflower Seeds
1 Celery Stick with leaves, chopped
2 Large Chestnut Mushrooms, chopped
1 Onion, chopped
1 Medium Carrot, scrubbed and chopped
1/2 Cup Buckwheat Flakes
1 Tsp Cumin
1/2 Tsp Chilli Powder
Black Pepper & Pink Himalayan Salt to taste
Tomato Purée
Tamari
1 Chia Egg (1 Tsp Chia Seeds soaked in 3 Tbsps Water)
Gluten-free flour for dusting hands and board – I used fine Tiger Nut Flour*
Coconut Oil for frying
Method
Cook and cool the buckwheat.
Process everything in bursts until it comes together but still some texture.
With flour-dusted hands, scoop out some mixture and shape it into patties on a dusted board. Makes about 10, depending on size and thickness.
Cook in hot (but not smoking) coconut oil.
Drain and serve.
*Sprouts: quartered and sautéed with lid on. Add juice of one lemon plus the rind, and paprika and salt about halfway through. Carrots: roasted with ginger. Normally uses honey too, but maple syrup would be nice.
Vegan Gluten-Free Burger (and Sausage) Recipes for National Burger Day!
Vegan Leek, Carrot & Ginger Sausages
Vegan ‘Cheesy’ Almond, Leek & Herb Sausages
Copyright: Chris McGowan
Great post lovely read, will be trying your recipe soon! Try my easy vegan burger http://www.chaptersofshamia.com/index.php/2018/02/27/vegan-burger/ so yummy xx
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Loved your good recipe 🙂
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Thank you 😊
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Yum. I often go the veggie route with burgers. In fact M&S do some good ones!
JP
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I didn’t know that. I don’t think I’ve ever bought food from M&S, my mum often does, it’s not on my radar at all.
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Love to make chickpeas or lentils veggie burger for my kids. Thanks for sharing your recipe😊
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You welcome, thank you for reading and taking the time to comment 😊
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😊❤
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