Vegan Mushroom & Hazelnut Burgers
4 people
30 minutes
15 minutes
Ingredients
FOR THE BURGER
-
1
tbsp
Dried Basil Leaves
-
1
tbsp
Dried Parsley
-
1
tbsp
Dried Rosemary
-
1
tbsp
Dried Thyme
-
2
medium
Garlic Cloves
, roughly chopped
-
75
g
Hazelnuts
or nuts of choice
-
400
g
Kidney Beans
, drained
-
300
g
Mushrooms
, roughly chopped
-
200
g
Panko Bread Crumbs
-
1
tsp
Paprika
-
1
tbsp
Salt and Pepper
, for seasoning
-
1
bunch
Scallions
TO SERVE
-
4
medium
Burger Buns
-
4
small
Gherkins
-
1
handfull
Lettuce leaves
-
0.5
medium
Red Onion
, thinly sliced
-
1
tsp
Tomato Ketchup
-
4
medium
Tomatoes
, sliced
-
1
tsp
Vegan Mayonnaise
-
4
slices
Violife Cheese Slices
-
1
tsp
Yellow Mustard
Method
- Preheat the oven to 200°C.
- Place all the burger ingredients into a food processor and blitz to a smooth consistency. Spoon the mix into a large bowl and shape into individual patties.
- Place each burger patty on a lined baking tray. Bake in the oven for 30 minutes. Flip each burger after 15 minutes.
- Take 4 of the patties and place a layer of vegan cheese on top of each and melt under the grill for 2-3 minutes.
- Toast the burger buns under the grill before serving.
- To serve: Layer your burger bun with patties, lettuce, tomato, gherkin and red onion. Add desired amount of ketchup, vegan mayonnaise and mustard.
