Spicy Vegan Burgers | W Network
Recipe

Title

Spicy Vegan Burgers

Created date

April 25, 2016

Recipe details - RV

Making a good vegan burger is a tricky business, but these are the answer! Deep-fried to get a nice crisp crust and a juicy inside, they have a barbecue flavour to them which comes from the spice mix and flavorings inside.

Excerpted from 101 Vegetarian BBQ and Grill Recipes by Ryland, Peters & Small, $29.95. Copyright © 2016. Used with permission of the publisher.

Meal Type: 
Dinner
Main ingredient: 
Rice
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
5

Ingredients

80 grams / 3/4 cup vegetable pulp or grated root vegetables such as carrot or swede

50 grams / 1/3 cup finely diced onion

3 garlic cloves, crushed

1 teaspoon barbecue spice mix

1/4 teaspoon sweet paprika

1/4 teaspoon ground turmeric

1⁄8 teaspoon chilli/chili powder

4 tablespoons freshly chopped herbs (parsley, chives, etc.)

575 grams / 3 1/3 cup cooked brown rice, room temperature

3/4 teaspoon sea salt

plain flour, for coating

sunflower oil, for frying

sweet potato wedges

gherkins, sliced

red onion, sliced

tofu mayonnaise

Directions

For the burgers, put all the ingredients (except the flour and the oil) in a big bowl.

Using your hands, knead the rice into the mixture until everything is well combined and the rice starts becoming sticky. This will prevent the burgers from falling apart or absorbing too much oil.

Taste and add more salt and spice if needed. Allow the mixture to rest for 30 minutes.

With moist hands, shape the mixture into small patties – you should be able to make about 14. Roll each burger in a little flour and set aside.

Meanwhile, fill a deep, heavy-bottomed frying pan/skillet with 3 cm / 1 ¼ of vegetable oil and heat it until the oil starts moving.

To tell if it’s the right temperature, throw a small piece of the mixture into the pan: if it immediately starts boiling, it’s ready to go.

Deep-fry a couple of burgers at a time, depending on the size of your pan – it should not be overcrowded.

When they turn golden brown, remove them from the oil with a slotted spoon and place them on paper towels.

They should be golden with a thin crust and a juicy inside, and should only grease your fingers lightly.

Serve the burgers hot with sweet potato wedges, gherkins / pickles, onion slices and tofu mayonnaise.

Tags

vegan
Burger
spicy
bbq
rice
crispy
Summer

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