Tag Archive | burger

♥ Portobello mushroom burger

ps1 20141126_191625

I’m so happy with this burger! I was sat at work all day today imagining making it and coming up with the recipe in my head. It was a great feeling to come home and put the theory into practice.

The crispy crunchy out coating compliments the succulent and juicy centre. Who would have thought that the humble mushroom could be used to make such a delicious “meaty” meal?

ps2 20141126_191504

Portobello mushroom burger

Ingredients (makes 2):

  • 2 x Portobello mushroom
  • 2 x tbsp. gram flour
  • 2 x tbsp. plain flour
  • 2 x tbsp. water
  • 1 x tsp bicarbonate of soda
  • 2 x tsp apple cider vinegar
  • 1 x tsp garlic powder
  • 1 x tsp smoked paprika
  • ½ x tsp cayenne pepper
  • Salt and pepper to taste
  • 2 x tbsp. breadcrumbs


  1. Carefully take the stalk out of the mushrooms and bake on a tray in the oven 180oC for 10 – 15 minutes (or until the mushroom starts leaking juice!)ps6 20141126_184615
  2. Whilst the mushrooms are cooking, whisk together the gram flour, plain flour, water, bicarb, apple cider vinegar, garlic powder, paprika, cayenne, salt and pepper. A thick, orangey-red batter should form.
  3. Take the mushrooms out of the oven and once cool enough to handle, pat dry with a bit of clean kitchen roll.
  4. Dip the mushroom in the batter until evenly coated. Then dip into the breadcrumbs until again evenly coated.

    ps5 20141126_190856


  5. Deep fry at 190oC for 5 minutes or until golden brown. You might want to flip the mushrooms over half way through.

    ps3 20141126_191059

    …and after!

  6. Drain and put on kitchen roll to absorb some of the oil.
  7. And serve!

I had mine on a bagel with a cabbage leaf, a slice of Violife cheese (I’m addicted) and a sauce I made by mixing vegan mayo with spring onions. Mmmmm!

ps4 20141126_191421


Share Button

♥ Curried veggie bean burger

20140319_192219_zpsb0hxpn5u ps1

I like to have a bowl of grated veggies in my fridge, usually consisting of any combination of carrot, white cabbage, red cabbage, celeriac, suede etc. This comes in so incredibly useful for bulking up meals – it can be a side, part of a salad, sandwich filler, a base for soup or can easily be turned into coleslaw by adding some vegan mayo.

And recently, I found a new use! I didn’t know what to make for tea when I thought… I wonder if I could make burgers out of my grated veg? Last week’s bowl consisted of ¼ of a celeriac, 1/4 white cabbage and 1 large carrot. I decided that I would need some spices to sex my burgers up a bit and so I thought that a curry flavour would complement the celeriac. To add a bit of sweetness, I added some chopped dates and in order to bind the patties, I mushed a tin of cannellini beans into the mix.

The resulting burgers were fried in a little oil until both sides were beginning to burn and going crispy round the edges. I served them in a bread bun with some homemade fresh and minty pea puree and some not-so-homemade tomato and chilli chutney. Beautiful!

Curried veggie-bean burger recipe (Makes 2 big burgers)


  • 1 x cup grated veggies
  • 5 x dates (chopped and pitted)
  • ½ x small onion (diced)
  • 1 x tsp curry powder
  • ¼ x tsp ground ginger
  • ¼ x tsp ground turmeric
  • ¼ x tsp grated nutmeg
  • ¼ x tsp black onion seeds
  • ¼ x tsp carmon seeds
  • 1 x clove garlic
  • 1 x can cannellini beans
  • Juice of ½ lemon
  • 1 x tbsp gram flour
  • 1 x tbsp oil


  1. Mix together the veggies, dates, spices, seeds, onion and garlic. Drain and rinse the beans and mash into the mix.
  2. Mix in the lemon juice before moulding the mix into two burgers using your hands. If the mix is too crumbly, you can add a splash of soya / nut milk.
  3. Heat up the oil in a large heavy frying pan. Dip the burgers in the gram flour until lightly coated on both sides. Gently place in the pan. Fry one side for 5 mins before flipping. Fry for a further 5 minutes. Keep flipping and frying until the edges of the burgers are just beginning to blacken. If they lose shape, just use a spatula to push back into a disc.
  4. Serve hot in a bread bun, with the condiments of your choice!

You could serve these burgers with a side of fries, but be warned, they are more filling than they look!









Share Button