THE MEATIEST VEG­GIE BURGER YOU’VE EVER HAD

Men's Fitness - - Fuel -

With the earth­i­ness of black beans, the sweet­ness of sautéed veg­eta­bles and a tex­tu­ral “pop” cour­tesy of quinoa – a grain that’s high in pro­tein and con­tains all nine es­sen­tial amino acids – all on a classic ham­burger bun, this veg­gie burger is a far cry from those green­ish hockey pucks in the frozen aisle. Skip the food pro­ces­sor when prep­ping. “I’m a big fan of chop­ping and mix­ing by hand so you can see the ac­tual, nat­u­ral in­gre­di­ents,” says Chloe Coscarelli, co-founder of New York ve­gan res­tau­rant By Chloe and au­thor of three ve­gan cook­books, whose veg­gie burg­ers have a fa­nat­i­cal fol­low­ing.

IN­GRE­DI­ENTS (SERVES 4)

Driz­zle of olive oil

1½ red onions, finely chopped 75g but­ton mush­rooms, chopped

110g grated car­rot

3 gar­lic cloves, minced ½tsp salt

180g canned black beans, rinsed, pat­ted dry and mashed roughly with a fork 230g cooked quinoa

25g panko bread­crumbs 40g chopped cashews or wal­nuts

2 egg whites, lightly beaten ½tsp smoked pa­prika

TOP­PINGS

Veg­gie ba­con, cheese and let­tuce

IN­STRUC­TIONS

Heat the oil in a sauté pan over medium-high heat. Add twothirds of the diced onion and brown. Add the mush­rooms, car­rot, gar­lic and salt and cook un­til well browned, about five min­utes. Trans­fer to a large bowl and al­low to cool. Add the re­main­ing in­gre­di­ents, in­clud­ing the rest of the onion, to the bowl and mix. Form four pat­ties about 1.5cm thick. Heat a large non­stick skil­let over medium heat and coat with oil. Cook the pat­ties for about five min­utes each side.

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