Summer is here, food has somewhat changed with the season, even though I miss my stews and broths I do love a good burger which is why I have been trying out new recipes for Vegan burgers which would leave any meat eater curious and envious at a BBQ. It’s sophisticated and will be the object of affection at any party so let’s get stuck in!
The thing I love about this burger is just how utterly tasty it is! It has the consistency of a well balanced highly nutritiously sturdy burger too. It doesn’t fall short on flavour.
Hazelnuts are high in energy and packed with numerous health-benefiting nutrients that are essential for good health. They are rich in mono-unsaturated fatty acids like oleic as well as essential fatty acid, linoleic acid that helps lower LDL or bad cholesterol and rise HDL or good cholesterol. A diet plentiful in monounsaturated fatty acids help to prevent coronary artery disease, and strokes by favoring healthy blood lipid profile. They are rich in dietary fibre too. And along with the Butternut Squash benefits which include the ability to decrease the risk of obesity, diabetes and heart disease – with an abundance of Vitamin A and C- this burger is pretty darn epic!
– 1 butternut squash
– 1 cup of Hazlenuts
– 100g of button mushrooms
– 1 small sweet potato
– 1 small aubergine
– 2 cups of Wild rice cooked with cardamom seeds (about 6)
– Green leafy salad mix
– Baby tomatoes (heirloom if you have them)
– Vegan Mayo
– Gluten free flour
– Coconut oil
– Salt and pepper
First of all preheat your oven to 200 degrees.
Place chopped and cubed butternut squash and aubergine onto the baking tray with a splash of coconut oil and thyme and rosemary added to the mix and a sprinkle of salt and pepper.
Let these cook for about 30 minutes checking on them regular.
In a saucepan add your wild rice and water and allow to cook checking on it frequently. The rice should take about 20-25 minutes. I am addicted to adding cardamom to my rice – you don’t have to! So you can omit it if you dislike it’s flavour.
Take roasted veg out of oven once they are cooked and set aside on a plate for about 5 minutes. But leave the oven on for your sweet potato that you will now add in after you chop long slices of sweet potato into chips and put in a separate dish and pop into the oven.
Put your Hazlenuts and raw mushrooms into a food processor on a slow mix cycle and allow to turn into a kind of ‘stuffing’ like chunky breadcrumb consistency. Then add the roasted Butternut Squash and Aubergine. Mix lightly.
Prepare a cooking board and powder with gluten free flour, take your burger mix out of the processor and shape into sliders. Then pat down with the flour to make sure it doesn’t stick to the pan when frying.
Preheat a pan with a drizzle of coconut oil and add the burger. Let cook on high heat on the pan on each side for about 5-7 minutes. Until brown.
Take the sweet potato chips from the oven and the wild rice from the saucepan.
Our recommended Wine Pairing for this Recipe
This wine has some complexity to it with earthy, peppery aromas mixed in with cherries, damsons and wild strawberries. There is also a floral undertone of violets.
It a medium bodied wine with a lovely freshness to it. It has a meatiness to it which gives the wine a great backbone with all the aromas from the nose blending together to give you one beautifully layered wine.
This wine will work delightfully with this recipe, the sweetness from the squash and the hazelnuts will mingle with the earthy fruity tones, with the thyme and cardamom touches really making the wine pop.
Available from O’Brien’s Wines Nationwide or Online.
I’m an entertainment publicist, illustrator and writer. Besides the obvious love for music, art and words; I hold great passion for film, psychology, theatre, travel, health & fitness. I also have a diploma in nutrition and I am a vegan and coeliac. Web: Www.goodseedpr.com