Lemon

Classic Vegan Bean Burger with Chestnut Mushrooms

Wherever in the world we travel we’re always in search of the ultimate veggie burger. The closest to perfect we’ve found was from this restaurant in Madrid, but since we don’t live there we’ve been on a mission to create something just as delicious at home. We’ve had many burger experiments in the kitchen…. trying all kinds of beans, veggies & grains to find the right combination. All of them have been tasty in their own way, but just not quite perfect enough. So when we made these mushroom and white bean burgers we knew we’d finally landed on a favourite recipe.
These burgers are full flavour, have a perfect texture that stays moist when cooked and holds together really well. When we hear the word ‘burger’ we don’t associate it with being healthy, but these veggie burgers are full of really nutritious ingredients and are a great alternative to more processed options. Another thing we love about them is that they freeze really well, so if you’re busy (who isn’t these days?) then it’s worthwhile to make a big batch to have ready for an easy addition to a meal.

White Bean & Mushroom Veggie Burgers
Chestnut Mushroom & White Bean Burgers

The main ingredients of the burgers are white beans, chestnut mushrooms and brown rice. The combination of these gives a really nice texture, while there’s lots of flavours coming from tahini, miso, lemon zest and fresh parsley. Instead of adding fried onions, we added a few dates to the mix which give a delicious sweetness without having extra oil. For this reason, the burgers are really light and fresh. We love to serve them with fermented veggies, a tahini dressing or cashew sauce and either in a homemade bun or with salad. This recipe is inspired by Anna Jones’s ‘Really Hungry Burger’, but we’ve added in some extras and adapted some quantities.

Chestnut Mushroom & White Bean Burgers

Chesnut Mushroom & White Bean Burgers

Servings: Males 14 large burgers (feel free to halve the recipe)

Ingredients:

  • 500g chesnut mushrooms, finely chopped (would work great with shitake)
  • 2 x 400g tins white beans, drained (we use cannellini)
  • 4 cloves of garlic, finely chopped
  • 100g oats
  • 8 medjool dates (or 16-20 normal dates soaked in hot water for 5 mins)
  • Grated zest of 1 unwaxed lemon
  • 2-3 tablespoons of dark miso paste
  • 4 tablespoons of tahini
  • 400g of cooked brown rice (200g uncooked weight)
  • a handful of fresh parsely
  • a few sprigs of thyme
  • 2 teaspoons of smoked paprika
  • 4 tablespoons tamari or soy souce
  • sea salt and black pepper to taste

Instructions:

  1. Heat 1 tablespoon of olive oil in a large saucepan, once hot add the mushrooms, thyme and paprika (you may need to do 2 batches in your pan depending on the size of your pan). Cook on a high heat until the mushrooms are browned and fairly dried out. If you have excess water in the pan from the mushrooms then drain it off. Season with salt and pepper and leave aside to cool.
  2. Into a food processor, add the drained beans, dates, garlic, parsley, tahini, tamari and miso. Blend until you have a smooth mixture.
  3. Transfer into a mixing bowl and combine with the cooked rice, oats, lemon zest and mushrooms. Mix well.
  4. Leave the burger mixture to firm up in the fridge for atleast 15 minutes.
  5. Preheat your oven to gas mark 7.
  6. When ready to cook, shape the mixture into patties and cook them on a baking tray in an oven at gasmark 7 for 12-15 minutes. You want a slight colour on the burgers but too much time in the oven will dry them out.
Chestnut Mushroom & White Bean Burgers

What’s the best veggie burger you’ve tried?
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Quinoa Tabbouleh with Mint, Parsley & Chives

Although we love spending hours getting creative in the kitchen, life doesn't always provide us with an abundance of spare time. So when life or work gets a little hectic, simple & straightforward meals save the day. But of course, they still have to taste great too!  

This tabbouleh is perfect if you don't have much time, but want to make something beautiful, delicious and healthy. I'm obsessed with how the colours dance together in the bowl - it would make a great dish for a dinner party or as a side dish for Christmas. We often make a big batch and make it last a few days for a quick and tasty lunch option too.  Traditionally, tabbouleh is made with bulgur, but we've swapped ours for quinoa for a nuttier taste. Feel free to swap around the grains, this would also work with buckwheat or spelt couscous!

Quinoa Tabbouleh
Quinoa Tabbouleh

Ingredients (Serves 4 as a main, or 6 as a side dish

1 and 1/2 cups of quinoa, thoroughly rinsed
A large handful each of - fresh mint, parsley and chives, chopped
1 pomegranate
1 cucumber, finely diced
1 lemon
A generous drizzle of good quality olive oil
salt & pepper, to taste

1. First, cook the quinoa with a large pinch of salt, drain well and set aside to cool.
2. Once the quinoa has cooled to room temperature, mix in the fresh herbs, pomegranate seeds and diced cucumber. Drizzle in olive oil, the juice of 1 lemon and season with salt and pepper.
3. Serve ad enjoy! We love ours with roasted butternut squash and hummus.

Quinoa tabbouleh

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What simple meals do you make when life gets busy?