Broc­coli, Mush­room and White Bean Burg­ers

It’s al­ways a chal­lenge to come up with a vege burger that meateaters will also en­joy – this one is pretty damn good.

Dish - Everyday Dish - - Recipes -

2 cups roughly chopped broc­coli 6 large por­to­bello mush­rooms, peeled and stems re­moved, roughly chopped 1 ta­ble­spoon olive oil 2 tea­spoons sesame oil 2 cloves gar­lic, crushed 2 spring onions, finely sliced 400 gram tin can­nellini beans, drained and rinsed 1 cup fresh bread­crumbs ½ cup grated ched­dar cheese 2 pit­ted fresh dates, finely chopped 2 ta­ble­spoons white miso paste 1 egg To serve 4 toasted burger buns, salad leaves, juli­enned car­rots, spring onions, mashed av­o­cado, cu­cum­ber

Cashew Nut and Silken Tofu May­on­naise, recipe be­low, or use a pur­chased may­on­naise

Put the broc­coli in a food pro­ces­sor and pulse un­til the size of rice. ( You should have 1½ cups chopped broc­coli). Set aside.

Re­peat with the mush­rooms, tak­ing care not to over-process or they will turn into a wet mush.

Heat the oils in a large sauté pan and cook the mush­rooms, gar­lic and spring onions over a high heat un­til lightly golden, about 5 min­utes, stir­ring fre­quently. Add the broc­coli, sea­son gen­er­ously with salt and pep­per and cook for 2 min­utes, stir­ring con­stantly. Set aside to cool.

Place all the re­main­ing in­gre­di­ents in a large bowl and use a fork to crush to­gether un­til well com­bined but not to a smooth paste. Add the cooled veg­etable mix­ture and com­bine well.

Form into pat­ties the size of the buns, then place on a lined tray and chill for 30 min­utes or place in the freezer for 15 min­utes to firm up.

To cook: Pre­heat the flat plate on the bar­be­cue and brush lightly with oil. Cook the pat­ties for 2–3 min­utes each side un­til lightly golden.

To serve: Spread the toasted buns with Cashew Nut Mayo then layer up with salad leaves, car­rots and spring onions, burger pat­tie, av­o­cado and cu­cum­ber. Makes 4

BROC­COLI, MUSH­ROOM AND WHITE BEAN BURGER

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