The most satisfying vegan burger yet. Firmly holds his ground against other burgers and delivers on all fronts. Juicy, smoky and enticing with a touch of sweetness from the pumpkin. Served with guacamole, slice of vegan cheddar and spicy sriracha mayo. Super healthy + insanely delicious.
INGREDIENTS ------------------
Makes 5 patties [ca. 150g each]
1 tbsp ground flax seeds
1 tbsp psyllium husk
6 tbsp water
1 1/2 cups canned butterbeans, drained
1 cup pumpkin puree
1 1/2 cups rolled oats
25 g pea protein isolate
2 cloves of garlic, minced
1 small shallot, chopped
1 tsp sweet paprika
1 tsp beetroot powder
1 tsp maple syrup
1/2 tsp mustard
1 tsp sriracha or chilli oil
1 tsp smoked salt
1 tsp Himalayan salt
black pepper, to taste
1 tbsp refined coconut oil, frozen
1 tbsp oil for frying the patties
METHOD ------------------
1. Place 1 tbsp of coconut oil in a small glass and pop it in the freezer.
2. Combine the ground flaxseeds & psyllium husk with water, whisk well and let it sit for at least 5 minutes; it should have a gel-like texture. Add a bit more water if needed.
3. Heat 1 tbsp of cooking oil in a medium-sized pan and sauté the onion and garlic for 2-3 minutes. Set aside.
4. Mash the butterbeans with a fork, leaving some intact for texture. In a large bowl add beans, pumpkin puree, oats and mix until well combined. Add pea protein, mustard, flaxseed & psyllium mixture, sautéed onion & garlic and the remaining seasonings. Form burger patties.
5. Chill the patties for at least 1h in the fridge to allow them to firm up.
6. Shortly before frying the burgers, remove the coconut oil from the freezer and chop it. Using a small knife create several small pockets in each patty and insert bits of frozen coconut oil, then seal. The oil will slowly release during the frying process, adding juiciness to the burger. Make sure to use refined coconut oil, otherwise the burgers will taste of coconut. Skip this step if you don't have the refined coconut oil.
7. Fry patties for 5 min on each side.
8. Warm up your buns of choice and assemble burgers with your favourite toppings. For this one I chose freshly made guac, lettuce, vegan cheese, tomato, pickles, homemade sriracha mayo & sugar free ketchup.
9. Serve with homemade potato or carrot & parsnip fries.
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