Meat Free Monday Burgers & A Kicking BBQ Sauce…..
May 5, 2016
Inspired from the cookbook "Peace & Parsnips" a little twist on a couple of groovy burger recipes to celebrate meat free mondays in the Curious Kitchen.... Roasted sweet potato & aubergine, miso infused brown rice, sun kissed tomato and a ton of other stuff.... A quick and simple wild mushroom & bean burger, also packed with lots of stuff and of course flavour. Give em a blast its BBQ party time.................
- Prep: 20 mins
- Cook: 1 hr 30 mins
- Yields: 1
Sweets......Oven on 180c, place the halved sweet potatoes on an lightly oiled baking tray scattered with salt. Roast for 30 minutes or until tender and halfway through roasting add the aubergine drizzled with a little extra virgin olive oil, roast until tender.
Cook the brown rice with the miso paste in a little water, leave to cool.
Sauté the onion, celery in a little of the reserved oil from the sun kissed tomatoes adding the garlic towards the end of frying until lightly caramelised and tender, cool slightly.
Into a large bowl add all the remaining ingredients; the thyme, sweet peppers, sun kissed tomatoes, beans, the cooled miso rice, sauté vegetables and scope out the flesh from the sweets and aubergines. Season to taste and combine with breadcrumbs to a firm mixture.
Shape into burgers and chill in the fridge for an hour, this helps to firm them up ready for cooking...... Cooking time 10-15 minutes 0n a moderate BBQ, turning once and with great care.......Serve as you like, today in toasted seeded buns, lashed with BBQ sauce, crispy lettuce & sliced fat tomatoes...........
Wild Mushroom: Saute the mushrooms in a lightly oiled pan for 10 minutes with the miso paste, season to taste and set aside. In the same pan sauté the onion & carrot until soft, add the crushed garlic and continue to fry for a couple of minutes.
Into a large bowl add the softened miso infused mushrooms and sauté vegetables, the cooked rice, toasted nuts, beans, oats and fresh herbs, combine together with your hands to a soft yet firm mixture, shape into burgers and place in the fridge for about an hour to firm up.
Three ways to cook: In a moderate oven 180C for 20 minutes, turning occasionally, on a moderate BBQ for 12-15 minutes again turning or in a large heavy bottom frying pan drizzled with olive oil, for 10-12 minuites turning occasionally.
Serve as above in toasted buns with freshly made mustard mayo and crispy lettuce, epic ...............