The really hungry burger
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Makes 8 burgers
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Ready in 30 mins
Ingredient
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Olive oil
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8 big Portobello mushrooms, roughly chopped into
little bits
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A few sprigs of fresh thyme, leaves picked
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Sea salt and freshly ground black pepper
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1 × 400g tin of white beans, haricot or
cannellini, well drained
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4 fat medjool dates, pitted
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2 garlic cloves, peeled and finely chopped
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A small bunch of fresh parsley, finely chopped
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2 tbsp tahini
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2 tbsp soy sauce or tamari
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200g cooked and cooled brown rice
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100g breadcrumbs or oats
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Grated zest of 1 unwaxed lemon
Portobello
mushrooms
To serve
·
1-2 avocados, peeled and sliced
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Tomato relish or ketchup pickled cucumber
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A few handfuls of spinach leaves
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8 seeded burger buns (I use wholemeal ones)
Recipe
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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, then set to one side.
·
Next, drain the white beans and put them into a
food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse
until you have a smoothish mixture, then transfer to a bowl and add the rice,
breadcrumbs, lemon zest and the cooled mushrooms. Mix well, then put into the
fridge for 10 minutes or so to firm up before cooking.
Per burger (no bun or trimmings) 157 cals, 5g fat
The
really hungry burger
