Middle-Eastern Veggie Burger
Evocative Middle-Eastern spices make this veggie burger sing
- 2 tablespoons harissa paste
- 1 Avocado, sliced
- 2 tomatoes, sliced
- 1 Lettuce
- 4 burger buns
- 3 portobello mushrooms, roughly chopped into little bits
- 3 sprigs fresh thyme, leaves picked
- 200 grams tin of white beans drained
- 2 medjool dates, pitted
- 20 grams fresh parsley, finely chopped
- 2 tablespoons tahini
- 1 tablespoon soy sauce or tamari
- 100 grams cooked quinoa
- 25 grams breadcrumbs or oats
- 1 lemon, zested
- Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned.
- Next, drain the white beans and add them into the pan with the quinoa, dates, parsley, tahini and soy sauce. Mix, gently breaking up the beans, until you have a smoothish mixture, then transfer to a bowl and add the oats, lemon zest. Mix well, then put into the fridge for 10 minutes or so to firm up.
- Once cooled, divide the mixture into 4 portions and shape into 4 patties. Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before - and the burgers freeze well at this point.)
- Preheat your oven to 230°C/fan 210°C/gas 8 and bake the burgers for 15 minutes, until nicely brown.
- Spread 1/2 tablespoon. of harissa paste on the bottom of the bun, top with the burger, lettuce and tomato.