MEGA BEAN BURGERS WITH GRILLED PEAR

SERVES 4 BURGERS

FOR THE PATTIES

1/3 cup (70g / 2oz) brown rice

2 tbsp. wild rice

3/4 cup (175ml) wate

1/2 red onion

11 tbsp. olive oil

3/4 cup (75g / 3oz) shelled walnuts

3 tbsp. sunflower seeds

2 tbsp. flaxseeds

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. salt

1/2 tsp. red pepper flakes

1 1/4 cups (200g / 7oz) cooked black beans

3 tbsp. dried bread crumbs

EXTRA

1 pear

4 sweet potato buns

4 tsp. prepared mustard

1 handful arugula

1 shallot, finely chopped

4 tsp. vegan mayonnaise

NUTRITIONAL VALUES

Calories: 965kcal
Fat: 58.1g (7.4g S.Fat)
Carbs: 91.7g
Protein: 24.2g
Sugar: 8.9g
Sodium: 933mg

METHOD

Bring the rice to a boil in 3/4 cup (175 ml) water, cover, and steam for 40 minutes over low heat. Allow for a 15- minute cooling period.

Chop the onion finely. In a hot frying pan, heat 3 tablespoons of the oil and fry the onion for 15 minutes over medium heat.

In a food processor or mortar, grind the walnuts, sunflower seeds, and flaxseeds with the herbs and spices to a fine powder.

Hand-knead the rice, onion, 4 tablespoons of the oil, nut and seed mixture, beans, and bread crumbs until smooth. Allow the mixture to cool for 30 minutes in the refrigerator.

Form the mixture into four patties, brush each with 1 tablespoon of the oil, and cook for 4 to 5 minutes on each side, or until the patties are brown with grill marks and heated through. Grill the pear halves on their cut sides for 4 minutes over direct heat before slicing.

Open the burger buns and warm them on their cut sides for 1 minute on the grill. 1 teaspoon mustard, arugula, one burger patty, finely chopped shallot, and pear slices on each bottom half Cover with the top halves of the buns and top with mayonnaise.

RECIPE NOTES

The burgers cook well on a cast-iron griddle when flipped with a thin spatula.

QUINOA AND CHICKPEA BURGERS WITH BURGER SAUCE

SERVES 4 BURGERS

FOR THE PATTIES

1/2 cup (100g / 4oz) quinoa

1/4 cup (60ml) water

1 tbsp. chia seeds

1 red onion

4 tbsp. olive oil

4 cremini mushrooms

1/2 tsp. salt

1 1/2 cups (250g / 9oz) cooked chickpeas

1 tbsp. soy sauce

1 tbsp. apple cider vinegar

1 tbsp. maple syrup

1/2 cup (40g / 1oz) rolled oats

2 garlic cloves, minced

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

FOR THE BURGER SAUCE

1 shallot

13 tbsp. finely chopped bread and butter pickles

11/4 cup (55g / 2oz) vegan yogurt

12 tbsp. ketchup

12 tsp. agave nectar

11 pinch salt

EXTRAS

4 sweet potato buns

4 handfuls salad greens

3/4 cup (60g / 2oz) finely chopped red cabbage

NUTRITIONAL VALUES

Calories: 571kcal
Fat: 20.6g (2.8g S.Fat)
Carbs: 79.4g
Protein: 20.6g
Sugar: 14.1g
Sodium: 888mg

METHOD

Prepare the quinoa according to the package directions. Then set aside to cool.

Grind the chia seeds, then combine them with 1/4 cup (60 mL) of water and set aside.

Cut the onion into thin slices. In a hot frying pan, heat 1 tablespoon olive oil and fry the onion for 7 minutes over medium heat. Dice the mushrooms and gently fold them into the onion mixture. Cook for another 5 minutes on low heat after seasoning with 1/4 teaspoon salt.

In a food processor, coarsely chop the chickpeas with the soy sauce, vinegar, and maple syrup.

In a blender, finely grind the oats and transfer to a large mixing bowl. Knead in the garlic, quinoa, chia seed mixture, fried onions, chickpea paste, and spices by hand. 1/4 teaspoon salt is a good starting point for seasoning. Rest for 10 minutes before kneading again and forming the mixture into four patties.

To make the sauce, finely chop the shallot and combine it with the remaining ingredients.

Brush the patties with the remaining 3 tablespoons olive oil and cook for 4 to 5 minutes on each side over direct heat. Open the burger buns and warm them for 1 minute on their cut side over direct heat. Cover the bottom half of the plate with salad greens, one patty, and some cabbage. Cover with the other half of the bun and top with sauce.

PIZZA BURGERS WITH AVOCADO PESTO

SERVES 6 PORTIONS

FOR THE AVOCADO PESTO

1 avocado

1 garlic clove

1/2 cup packed fresh basil

1 tbsp. lemon juice

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup water

FOR THE PATTIES

1 (15 oz / 425g) can white beans, rinsed and drained

1 garlic clove

3/4 cup chopped sun-dried tomatoes

1/2 cup packed fresh basil, plus extra for assembly

1/4 cup breadcrumbs

1/4 cup all-purpose flour

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil

Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup

NUTRITIONAL VALUES

Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.