Someone say BBQ?
110 kcal 8 x
Flavours: 10g grated ginger, 1 garlic clove, 1 ½ tbsp. miso paste, 1 tbsp yeast flakes (can be left out), some red chilli (to taste), S/P
Bulk: 150g grated carrot, 1 medium red onion, 2 tins butter beans (~ total drained weight of 480g), 100g chestnut mushrooms, 3 medium pickled gherkins, 60g light mozzarella (can be left out or substituted with vegan cheese)
Jazzy: coat burgers in sesame seeds and oil before grilling and top with sauce (see below) and sliced avocado
Store: uncooked burgers can be kept in the fridge (wrapped in cling film) for 2 days or frozen in cling film
Lets cook: Start by finely slicing and dicing the onion, mushrooms, gherkins and chilli. Grate the carrot and ginger and crush the garlic. Fry the onion, chilli, ginger and garlic over a medium heat for 6 minutes. When the onion has softened, add the carrot, gherkins, miso and some S/P. Fry for around 10 minutes. You want as much moisture to leave the veggies as possible for a firmer burger. Then add the mushrooms for another 3 minutes, stirring frequently. Once done, set aside to cool. Drain and wash the butter beans. Pat them dry with a towel/kitchen roll. Add to a big bowl along with the yeast flakes (if using) and mush up (I found using my hands was easiest). Next, tear/mush up the mozzarella and add in the veggies. Thoroughly mix using your hands and then form 8 burger patties. For instant use, chill in the fridge for 20 minutes. With the rest, wrap in cling film and either keep in the fridge for the next day or freeze. Grill the burgers on a medium-high heat for 5-8 minutes on each side. You can get jazzy here and add sesame seeds and lightly oil for a crispier outside. Then place on a bun and serve with some mustardy-tomatoey sauce (using a 1:1:1 ratio of whole grain mustard, tomato puree, Dijon mustard and a pinch of smoked paprika and pepper) and anything else you fancy! Yum yum