About the Recipe
Ingredients
For the Patties
1 Medium Broccoli
1 Medium CarrotÂ
200g Edamame BeansÂ
50g Spinach LeavesÂ
150g MushroomsÂ
1 Red OnionÂ
2 tbsp White Miso PasteÂ
(red works too)
1 tsp SaltÂ
1 tsp Chilli Powder
½ tsp White Pepper
2 tsp Dried Italian Mixed HerbsÂ
3 Cloves Garlic, mincedÂ
50g Rolled Oats
4 tbsp Plain FlourÂ
3 tbsp CornflourÂ
Handful Fresh CorianderÂ
For the Spicy Garlic AioliÂ
6 tbsp Vegan MayonnaiseÂ
2 Cloves Garlic, gratedÂ
2 tsp Chilli PowderÂ
1 tsp Smoked PaprikaÂ
For the BurgerÂ
Handful Rocket Leaves
1-2 Tomatoes, slicedÂ
1 Red Onion, slicedÂ
Pickles, sliced
Preparation
Base
Add all the vegetables into a food processor in patches and pulse until all the vegetables are coarse lay ground. Be careful to not ground too fine or too a paste or the burger will lack texture.Â
Transfer the mixture into a mixing bowl and add in the miso paste, salt, chilli powder, smoked paprika, pepper, dried herbs, garlic and fresh coriander. Mix to combine.Â
Now add in the oats, flour, cornflour and mix again to combine. This should now have formed a soft, slightly damp mixture that should form a cohesive patty when shaped. Rest for 15-20 minutes.Â
Meanwhile combine the Aioli ingredients in a bowl and mix well.Â
On the BBQ
Form the burgers into 7 patties in your hands. Set aside.Â
Light the Barbecue and once the coals are glowing white split the grill into 2 zones by pushing the coals to one side.
Oil the grill grates to stop the burgers from sticking. Â
Grill over the indirect heat for 3-4 minutes each side or until slightly charred.Â
In the Pan
Pre heat a frying pan with some oil over medium heat.Â
Take handfuls of the burger mixture and form into a patty shape.Â
Pan fry for 5-8 minutes until it browns on one side. Flip and repeat.Â
Repeat until all the mixture is used up. Makes approximately 7 burgers.Â
Finish by serving in a toasted bun with the rocket, onions tomatoes, pickles and sauce.Â