Veggie Burger
Impossibly good gluten free bakery
Preparation, Make 2 servings
INGREDIENTS
- 2 x Promise Gluten Free Burger Buns
- 2 oz Promise Gluten Free breadcrumbs
- 14 oz kidney beans
- 1 clove garlic, chopped finely
- 1 small onion, finely chopped
- 1 large mushroom, finely chopped
- 1 ½ tbsp. peanut butter
- 1 ½ tbsp. tamari sauce
- ½ tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- salt and pepper
- Baby gem lettuce
- 1 beef tomato, sliced
- Mayonnaise, to serve
STEPS
STEP 1
Heat a frying pan over a medium heat, saute the onion and garlic in a little olive oil until soft but not coloured, add the smoked paprika, cayenne and dried oregano cook for 1 minute then remove to a plate.
STEP 2
Put the frying pan back on the heat and increase the temperature, add the mushrooms and cook for a further 5 minutes until the moisture has cooked out.
STEP 3
In a food processor blend the beans, peanut butter, onion mixture, mushrooms, breadcrumbs and tamari, until the beans are breaking up but still has some texture.
STEP 4
Form into two patties and chill in the fridge for 1 hour.
STEP 5
Fry in some olive oil for about 6 minutes, turning halfway through cooking.
STEP 6
They should be crispy on the outside and hot through.
STEP 7
Assemble the burgers toast the burger buns, spread with mayo and build with lettuce and tomato.
