Use tempeh, miso and spices to interpret the flavours of chorizo for this patty. Photo: Supplied
Serve these burgers inside buns with whatever salad, pickles or condiments you fancy. Onion relish, chutney and chilli sauce work well, or stir harissa paste, chipotle paste, lime zest or crushed garlic into non-dairy mayonnaise.
JUICY BLACK BEAN
Soak 10 g dried porcini mushrooms in hot water. Drain and chop. Fry 1 chopped onion in olive oil. Add 2 sliced garlic cloves, the porcini, salt and pepper. Cook for 5 minutes. Add 1 tbsp balsamic vinegar. Stir until evaporated. Blitz 15 g oats in a food processor and put in a bowl. Drain and rinse 1 x 400 g tinned black beans. Blitz half and add to oats. Add unblitzed beans, 150 g grated cooked beetroot (beets), liquid squeezed out, 100 g cooked rice, the onion, 1 tsp chipotle paste, 1/2 tsp paprika, ground cumin and coriander, 1 tbsp tomato sauce (ketchup), grated zest of 1⁄2 lime, 1 tbsp chopped coriander (cilantro) and 15 g breadcrumbs. Shape into 4 patties and chill. Fry in olive oil until golden.
Recipes from Sue Quinn's Easy Vegan. Photo: Supplied
Mix 250 g cold mashed potato with 200 g cooked green or brown lentils, 1 tsp garam masala, 2 tbsp breadcrumbs, 1 finely sliced spring onion (scallion) and sea salt flakes and freshly ground black pepper. Form into 4 patties and chill for 30 minutes. Fry in olive oil until golden.
The black bean burger. Photo: Supplied
Fry 1 chopped onion in olive oil until soft. Add 1 chopped garlic clove, 1⁄2 tsp each allspice, cinnamon and cumin and cook for 2 minutes. Add 90 g red lentils, 1⁄2 tsp fine sea salt and 800 ml water. Gently cook, covered, for 20 minutes. Add 90 g rinsed burghul (bulgur) wheat and cook for 20 minutes, or until tender. Drain, return to the pan and add 1⁄2 tbsp tomato paste (concentrated purée), 2 tbsp pine nuts and 1 tbsp pomegranate molasses. Cook for 2 minutes more then leave to cool. Add 1 small handful each chopped mint and flat-leaf (Italian) parsley and 1 tbsp rice flour. Shape into 4 patties and fry in vegetable oil until golden.
Crumble 225 g tempeh into a bowl. In a separate bowl, whisk together 1 tbsp miso paste, 3 tbsp soy sauce, 2 tbsp tomato paste (concentrated purée), 1⁄2 tsp each smoked paprika and cayenne pepper, 1 tsp dried oregano and 2 tbsp vegetable stock. Pour over the tempeh and mix well. Shape into 4 patties and fry in olive oil until golden on both sides.
A vegan twist on kibbe. Photo: Supplied
Recipes extracted from Easy Vegan by Sue Quinn, Murdoch Books, $39.99. On sale from February 1.
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