Chilli Burgers and Sweet Potato Chips (V)

Last night, I cooked for my boyfriend and flatmate, both who are meat-eaters and aren’t being persuaded by veganism any time soon… Nevertheless I cooked a vegan meal to sort of prove how nice it can still be, and this was a definite hit. The only downfall was that the burgers did not stick together extremely well, but as you can see in the photo above, they were still burger-esque! I would in the future compact the burger mix a lot more than I did, and leave it to stand in shape for longer. Hope you enjoy this recipe as it only takes about an hour from start to finish, and is absolutely delicious- even for meat lovers! 🙂

Ingredients:

For the burger ‘meat’:

4 large handfuls of Organic Brown Short Grain Rice (the stickier the better)

1 can of Red Kidney Beans (in Chilli Sauce)

4 X Linda McCartney Vegan Sausages (they are amazing!)

1 tsp Apple Cider Vinegar

1 tsp cayenne chilli pepper

1 tsp piri-piri seasoning

Pepper to taste (I added about 2 pinches of finely ground pepper)

1/4 tsp salt

4-5 tbsp nutritional yeast

Handful of chopped parsley

half a cup of diced red onion

3 cloves of garlic, chopped

Diced jalapenos (to taste)

For the topping of the burger I used:

Sliced tomatoes

Large lettuce leaves

Avocado tossed in the juice of 1 lemon and pepper

Rings of Red onion (the other half of the one used for the burgers)

Dairy- and egg-free 50/50 Kingsmill buns

Optional sides: Vegan Mayo, Ketchup,

Sweet Potato Chips Ingredients:

1 large sweet potato,

2 tbsp piri-piri seasoning,

1 tbsp salt,

3-5 tbsp vegetable oil

Method:

1. Cook the brown rice for 20 minutes (or as long as instructed).

2. Whilst the rice is cooking, drain the kidney beans of the chilli sauce, but don’t wash. You can either sieve the beans or spoon them out of the chilli sauce they are in. I did a bit of both but ended up sieving. By not washing them, you keep the chilli flavour of the sauce.

2. You can then set to work preparing all of the ingredients for when the rice is ready:

Red Onion, diced finely: 

Garlic chopped finely:

Parsley, roughly chopped: 

Diced jalapenos: 

Defrost and mashed veggie sausages:

3. When the rice is ready, sieve and wash with cold water. Leave to cool whilst you finish preparing the ingredients in step 2.

4. Add the rice and the kidney beans to a large mixing bowl. Mash every kidney bean into the rice until the kidney beans looks more like a paste than individual beans. I tried using a bent fork, a normal fork, a spoon, and eventually gave up and used the good old fashioned hands!

5. Now toss in all of the remaining ingredients, as well as all the spices and seasoning (except the nutritional yeast).

6. Mix well

7. Add the nutritional yeast one teaspoon at a time, as much as needed to thicken the mixture.

8. Now scrub, chop and season the sweet potato, ready to place in the oven.

9. Place the sweet potato chips in the oven at 200°C for 15 minutes.

10. Place a piece of cling film over a chopping board. Put the ‘meat’ (basically everything you’ve just mixed in the mixing bowl) onto the cling filmed chopping board, and roll into a cylinder-type shape (this is where you need to compress it as much as possible to prevent falling apart). Cover the cling film then leave in the portrait orientation shown below right: If you are making the ‘meat’ the night before or at another time, leave to ‘set’ in the fridge in the standing up position too. I also froze the leftover meat, and it was fine to defrost and eat as burgers in the next few weeks (and you can use the meat in chilli’s or other dishes if you want).

11. When ready, chop off some burger-shaped discs and place in the pan on a medium to high heat, with a splash of vegetable oil, for around  3 minutes on each side. Keep flipping frequently to make sure they don’t burn. Once the outsides are browned, you can always place them in the oven with the sweet potato chips to cook throughout the inside for 5 mins.

12. Whilst these are cooking, you can prepare the dressing for the burger. Use whatever you like, some options could be tomato, onion, lettuce, sprouts, and avocado. This is what I used:

1 Avocado, sliced and tossed in lemon juice and pepper:

Sliced Tomato

Sliced rings of red onion

1 Large lettuce leaf

13. Remove the burgers and the chips from the oven, and serve on dairy and egg free buns (lots of major brands of brown or ‘best of both’ style breads are vegan).

14. Dress with chosen toppings and serve/enjoy!

 

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