It has been a long time since I attempted a home made vegan burger! Many attempts have flat out failed as the burgers just wouldn’t hold together. And then the ‘No Bull’ burger hit the market and I just became a little lazy. But I am taking the family more towards a whole food, plant based diet as with the rise of processed vegan food available it is very easy to fall into a unhealthy way of eating. These burgers are made from store cupboard ingredients, with the exception of the mushrooms and onions which are common staples. If you have read my previous posts you will know I am a huge fan of the store cupboard and with Brexit and Covid19 both very much upon us, the time for the well stocked store cupboard is also very much upon us! These burgers can be adapted, use this recipe as a starting point and mix it up with your favourite flavours, experiment with it. The gram flour really is essential though as it binds the entire mixture together and acts as a damn good egg replacement so please do try and se that rather than any other type of flour. If you don’t eat eggs I would really advise having gram flour in the cupboard as it is so flexible.
Half an onion
Half a cup puy lentils
Half a cup dried soya mince
One cup gram flour
2 tablespoons soy sauce
3 dessertspoons burger mustard
2 dessertspoons tomato puree
2 dessertspoons marmite
Salt and pepper to taste
1. Rinse* the puy lentils and place in a pan with 3 x the amount of liquid to lentils. Bring to the boil and reduce to a medium heat.
2. Add 2 spoons burger mustard, 1 spoon tomato puree and 1 spoon soy sauce. Add soya mince.
3. Whilst the mixture is cooking, approx. 25 minutes, start on the remaining ingredients. Finely dice the onion and sweat off in a frying pan with a dessertspoon of oil until soft and translucent but not cooked.
4. In a food processor mince the mushrooms until they resemble mince. Add to the pan with the sweated onions.
5. To the onion and mushroom mixture, add the remaining 1 tablespoon soy sauce, 1 dessertspoon mustard, 2 dessertspoons marmite and 1 dessertspoon tomato puree. Stir through to evenly coat the mushroom. Cook over a low heat for approx. 10 minutes. The mixture will look fairly runny, don’t worry about that.
6. Add the walnuts to the food processor and blitz. You want them to be in small chunks, to add texture, not a fine powder so do not over blitz.
7. When the puy lentils are cooked but still retaining some bite, drain the excess liquid off.
8. Add all ingredients to a bowl, mix in gram flour. Taste and season according to your preference.
9. Form into patties and fry each one in a little oil until browned on both sides and hot through. (You can either wait until the mixture is cooled which makes it easier to form the patties or work with the warm ingredients – both create equally good results.) All gram flour is not created equal so if the burgers are not holding together add a little more – the gram flour is the binding ingredient.
*If you struggle to digest lentils and legumes you can soak them before cooking. This makes them easier to digest.