I really learnt to love burgers in New Zealand. Pretty much any cafe has a vegan variation on offer (and if it is not on the card they whiz one up for you). The special thing about burgers here: they add all sorts of healthy and yummy stuff, e.g. crated beetroot, fried portobello mushrooms, crated carrots, fresh sprouts, etc.
By adding these yummy ingredients you can actually create a fairly healthy meal 🙂
But it took me quite some time to come up with a recipe for burger patties, that don’t fall apart on the way into the frying pan.
My solution: one portion of the ingredients is heated up and mixed with some rice flour, which has a nice binding effect! A good vegan and gluten-free alternative to eggs and wheat flour 🙂
So, for 4 burger patties you’ll need:
1 teaspoon vege stock powder
1/2 cup hot water
1/2 cup (35g) soy granules (TVP)
1 small onion
1 tablespoon coconut-oil
1 heaped tablespoon white rice flour
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chilli flakes
300g (approx. 1 can) kidney beans
Preparation:
In a bowl mix the vege stock with the hot water. Add the soy granules (TVP) and stir until the fluid has been soaked up.
Mash up the kidney beans in a second bowl.
Chop the onion into little cubes and heat in a frying pan with the olive oil. Before the onion starts to turn translucent, pour in the TVP and heat it up while stirring well.
Now sprinkle the rice flour over it and stir in well to combine. Quickly transfer it into the bowl with the mashed kidney bean and mix with the pepper and chilli flakes.
Then you can start to form the patties (with clean hands).
Fry them with a little oil on both sides till golden brown. Enjoy with gluten-free burger buns and loads of healthy raw vegetables. Don’t forget to add onion rings – they are best eaten raw and add the special kick 🙂
