Mexican vegan burger
Looking for vegan and veggie inspiration? This vegan-friendly burger has a great texture and superb taste, plus you can indulge spice lovers by adding extra heat to the recipe. With low-cost ingredients, the ability to make in batch and a great flavour, it could make a profitable addition to your menu
Ingredients
- 1 fried sliced onion
- 200g fried sliced chestnut mushrooms
- 50g walnuts
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 25ml soy sauce
- 1 can butter beans
- 100g cooked brown rice
- All purpose flour
- Oil for frying
To serve
- Vegan burger buns
- Vegan cheese
- Rocket leaves
- Sliced tomato
- Sliced red onion
- Barbecue sauce
Instructions
- Combine mushroom and onion and blend in food processor for 30
seconds, add walnuts and spices and blend for 1 minute, then add
soy sauce, beans and cooked rice then blend for 1 minute until
combined
- Remove from food processor and add a little flour until the
mixture comes together, then rest for at least 30 mins.
- Mould mixture in to 4 burger patties and then fry for 3-4
minutes on each side adding vegan cheese after flipping.
- Serve in burger buns with rocket leaves, sliced tomato, sliced
red onion and barbecue sauce.
