Veggie Burger

Impossibly good gluten free bakery

Veggie Burger

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.

DIFFICULTY
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