As promised, I am keeping up the plant-based wholefood recipes while we are all in lockdown. Adding to the long list of deliciousness. I have found it to be a great oportunity to get more creative with what we have on hand to avoid going to the store. For those of us that love to follow a recipe exactly, it is a great time to learn some swaps too! If you have these ingredients on hand and feel like whipping them up, please share a pic with me on social media and tag @natural_harry so I can see how you went! Sending lots of good vibes your way! Enjoy these delicious high protein, wholefood versions of burger patties and I will be in touch with another creation soon.... Much love, Harry x
This recipe makes 6 large burger patties Prep time: 5 minutes Cook time: 30 minutes Tip: Put some potato or sweet potato wedges in at the same time! You will not regret it! :) Burgers: 1/2 a brown onion (approx 80 g), peeled and sliced 300 g mushrooms, roughly chopped 1 cup unsalted walnuts 1/2 cup uncooked quinoa, rinsed well 1 tablespoon chia seeds 2 teaspoons natural vegetable stock powder Herbs and spices of choice (I like a small handful of fresh parsley) Serving suggestions: - In a bun with relish, pickles, avocado, crunchy lettuce and tomato - In a bun with the lot and a side of sweet potato wedges - Stacked high with hummus, saurkraut, leafy greens and cashew parmasan.
Pre-heat oven to 180 degrees celcius, fan forced. Combine all of the ingredients in a high speed food processor.
Pulse until the mix is well combined. ALmost like a cake batter consistancy.
Line a baking tray with baking paper. Divide mixture into 6 portions and shape into patties using your hands. Spread out evenly on the tray and press each down lightly.
Place in the oven for 30 minutes to bake.
Serve however you like to enjoy your burgers. In a bun with a side of sweet potato fries, or stacked high with hummus, pickes and cashew cheese.