I don’t eat burgers anywhere near as much as I used to, which I guess makes sense as I used to pop out for meat burgers with far too much frequency. Since turning vegan, popping out for one has become nearly impossible unless I’m prepared to travel, and a vegan burger while eating out is a rare find indeed. Thankfully there’s no end of choice when it comes to making them for yourself. In this recipe I’ve chosen sweet potato as the main ingredient. It grates perfectly and remains dry, so there’s no need to squeeze it out afterwards. The mince I’ve used is a dried vegan and gluten-free mince which we use all the time at home. You can find it here. This recipe is not gluten-free, but can easily be made so by swapping the sliced bread for your favourite gluten-free variety.
Makes 6-8 burger patties
50g dried gluten-free vegan mince
Enough water to soak the mince
2 tbsp flaxseeds
8 tbsp water
2 sweet potatoes, peeled and grated
1 medium red onion, finely diced
2 tbsp ground paprika
1 tbsp salt
1 tsp mild chilli powder
2 slices brown bread (or gluten-free equivalent) blended into breadcrumbs
2 tbsp buckwheat flour
1 tbsp wholegrain mustard
1 tbsp garlic puree
2 tbsp tamari (gluten-free soy sauce)
Coconut oil for shallow frying.
First soak the mince in the water for 10-15 minutes, until rehydrated, then drain thoroughly and set aside. At the same time mix the flaxseeds with the 8 tbsp water in a small bowl and leave for 10 minutes to form a gloopy mixture. When these are ready put all the ingredients, apart from the coconut oil, into a large mixing bowl and combine with a spoon. Leave to absorb moisture for 30 minutes and then shape into patties using either a ring mould or just your hands. Place the patties onto baking paper. Heat a teaspoon of the coconut oil in a frying pan and fry the patties, two at a time for about 8 minutes on a medium low heat. You will want to turn the patties every 2 minutes to stop them from burning and to make sure the burger is cooked through. Serve with your favourite burger buns and dressings.