BUNLESS VEGGIE BURGERS
These bunless veggie burgers are a lower carb meal packed full of nutritious ingredients. A great Meatless Monday option!
These burgers might look like a light meal but they’re deceptively filling. For bigger appetites, you could serve in a bun or with a side of fries instead of edamame beans.
You’ll need to have pretty sturdy lettuce leaves to be able to eat these with your hands! If you can’t find black sesame seeds, white ones will work fine too.
BUNLESS VEGGIE BURGERS
These bunless veggie burgers are a lower carb meal packed full of nutritious ingredients. For bigger appetites, you can serve in a bun or with a side of fries instead of edamame beans.
Ingredients
BURGER PATTIES
- 250 g microwave pouch brown rice (8.8oz)
- 180 g portobello mushrooms (6.3oz)
- 2 cloves garlic
- 1 Tbsp olive oil
- 400 g can black beans (14oz)
- 1 cup ground almonds (120g)
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp black sesame seeds
TO SERVE
- 125 g brie (4.4oz)
- 1/2 telegraph cucumber
- 2 tomatoes
- 1/2 red onion
- 200 g frozen edamame beans (7oz)
- 1/4 cup aioli (60ml)
- 4 large lettuce leaves
- 1/3 cup plum sauce (80ml)
Instructions
PREPARE BURGER PATTIES
Microwave rice for 90 seconds, then set aside. Use a food processor or a knife to finely chop mushrooms. Crush garlic. Heat 1/2 tablespoon olive oil in a large frying pan over a medium heat and cook mushrooms and garlic for 5 minutes, until softened and there is no excess moisture in the pan. Remove from heat.
Drain beans, then quickly process in the food processor or mash with a fork, until half the beans are mashed (you want to have some whole pieces).
In a large bowl, combine mushrooms, rice, beans, almonds, Worcestershire sauce, tomato paste, oregano, salt and pepper. Mix well. If you have time, chill the mixture for 30 minutes to make it firmer (this isn’t essential). Use your hands to shape mixture into 4 large patties about 1cm thick. Sprinkle both sides with sesame seeds and gently pat them down.
Wipe out frying pan used to cook mushrooms and heat remaining 1/2 tablespoon olive oil over medium-high heat. Cook patties for 3 minutes on each side, until browned (you may have to do this in batches).
PREPARE TOPPINGS WHILE PATTIES COOK
Slice brie (if your brie is solid enough, you might be able to cut it horizontally into four rounds – otherwise just slice into strips). Thinly slice cucumber, tomato and red onion.
SERVE
Microwave edamame for 1 minute. Dollop aioli onto lettuce leaves and top with cucumber, tomato and onion, followed by a patty, cheese and plum sauce. Enclose in the lettuce as best as you can and eat with your hands, with edamame on the side.
Recipe Notes
WINE MATCH: Go for a Pinot Noir.
GLUTEN-FREE OPTION: Make sure plum sauce is gluten-free. If you want to add a bun, choose a gluten-free one.
INGREDIENT SWAPS: You can use button mushrooms instead of portobello mushrooms. If you’re not into vegetarian meals, the beans can be replaced with 400g (14oz) beef mince.
BULK IT UP: Add a bun or serve with fries.
STORING AND REHEATING: Store patties separately to salad. Reheat in the frying pan, oven or microwave and assemble burgers just before eating.
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