Finally scraping the barrel of iso-recipe ideas? We’re in the same boat. One more curry and we may just have a new turmeric-coloured wallpaper on our hands. It’s either that or the beans get a spin in the microwave again. Luckily our main gal and Remedy nutritionist Jacqueline Alwill came in to save the day with this banger of a burger recipe. Plant-based deliciousness which uses simple ingredients and is oh-so easy to make (it also happens to go REAL well with a Remedy Ginger Beer). Get on it!
Deluxe Plant-Based Burgers by Jacqueline Alwill
Gluten Free, Dairy Free, Vegan
- 1 tablespoon ground flaxseed
- 1 cup (200g) frozen peas, defrosted
- 1 cup (200g) cooked chickpeas or tinned, rinsed and drained
- 1/2 cup (70g) cooked brown rice
- 1/2 cup (48g) almond meal
- 1/4 cup (60g) caramelised onion
- 2 tablespoons (40ml) extra virgin olive oil
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped coriander (or your herb of choice)
1. Start by making the flax egg. Combine ground flaxseed with 2.5 tablespoons water in a small bowl, mix and set aside.
2. In a food processor combine defrosted peas, chickpeas, brown rice, almond meal, caramelised onion and oil and pulse to chop a few times. Add flax egg and blitz briefly so the mixture comes together but you can still see small pieces of peas and chickpeas.
3. Shape into 4 even sized burgers approximately 10cm in diameter, pop on a plate, cover and set in the fridge for 20 minutes.
4. Heat the oven to 180°C and line a large baking tray with greaseproof paper. Place burgers on baking tray, spray lightly with extra virgin olive oil and bake in oven for 40 minutes.
5. Team with your favourite burger bun (bread or lettuce) and choice of juicy burger extras – pickles, hummus, mustard, beetroot, tomato, sprouts, onion, kraut and serve with sweet potato wedges for extra delicious trimmings.