TIME: 40 MINS, SERVES: 6
This plant-based protein burger is as close to the real thing as they come. We bet you won’t be able to tell the difference!
FOR THE BURGER PATTY:
6 portobello mushrooms, chopped roughly into small pieces
400g tin cannellini beans
4 pitted medjool dates
200g over cooked brown rice, cooled
1 serve Nuzest Clean Lean Protein Just Natural
2 cloves garlic, finely chopped
2 tbs hulled tahini
2 tbs tamari
1 tsp lemon or lime zest
A few sprigs of thyme leaves
A small bunch of flat leaf parsley, finely chopped
Extra virgin olive oil
Salt and pepper
FOR THE REST OF THE BURGER:
6 seeded wholemeal burger buns (or GF buns for a GF option)
1 large avocado, sliced
2 large tomatoes, thinly sliced
1 can sliced beetroot
1/2 cucumber, sliced
6 slices vegan cheese
Spinach or lettuce leaves
1. Add a splash of extra virgin olive oil to a large pan and heat the mushrooms and thyme on medium heat, seasoning with salt and pepper.
2. Fry the mushrooms until their liquid has evaporated and they are slightly browned and then turn the pan off and transfer the mushrooms to a bowl to cool.
3. Drain the cannellini beans and blitz them in a food processor with the dates, garlic, parsley, tahini and tamari, pulsing until the mixture is relatively smooth.
4. Transfer the bean mix to a large mixing bowl and add the rice, protein, lemon zest and mushrooms. Mix until combined.
5. Cover the mixture and leave to settle in the fridge for 15 minutes.
6. Preheat your oven to 230C and prepare to get messy! Using your hands, divide the mixture into 6 portions and shape into your burger patties. Place the patties onto a lined baking tray and bake for 15 minutes until brown. If you like cheese, place a slice of vegan cheese on top of the patty for the last 5 minutes of baking.
7. Cut the buns in half and toast them lightly whilst preparing your burger toppings.
8. Smear ketchup on both sides of the bun and fill with all ingredients.