Written By Gracie
It’s sometimes good to give your body a break from meat and dairy products. So going vegan/vegetarian once a week or more is actually really great for you and gives your digestive system a break.
These burgers are hard work to mould and fry as they are vegan (egg-free), which makes them quite delicate and soft, so this recipe isn’t for the heavy-handed. You have to be extremely delicate and patient with them.
Even though they are vegan they are still full of protein, mainly due to the quinoa, which contains 9 essential amino acids, making it a fantastic alternative to meat.
You need to get everything prepped in advance because the burgers need to chill for a minimum of 1 hour before you fry them.
Makes 8 (Serves 4…2 per person)
4 x Sweet Potato (600g… weigh before cooking and with skin on. This will be removed once cooked)
150g x Quinoa (I used pearl quinoa)
150g x Sweetcorn
1x Red onion (finely sliced)
Small bunch of fresh coriander (finely chopped)
2 x Garlic cloves (crushed)
2 x Tbsp Tamari soya sauce
1 1/2 x Tsp Smoked paprika
1/2 x Tsp Dried parsley
1 x Red chilli (Optional. Finely chopped)
10 x Sundried tomatoes (get the ones in oil)
1 x Tbsp Olive oil from the sundried tomatoes
4 x Baby plum tomatoes
1) In a blender add all the relish ingredients and blend until smooth.
2) Spoon the mix into a small bowl, cover with cling film and pop in the fridge to cool.
1) Prick each sweet potato and pop in the oven for 40 mins at 180 degrees.C
2) While the potatoes are cooking start cooking the quinoa (check back of your packet for times/instructions).
3) In a small frying pan melt 1 tsp of coconut oil and add the red onion. Fry until soft.
3) Once soft, add the sweetcorn, red chilli, crushed garlic and cook for a further 1 minute.
4) Take off the heat and pour the mix onto a chopping board and leave to cool. Do the same with the quinoa once it is cooked.
5) In a mixing bowl add the fresh coriander, parsley, paprika, generous pinch of salt and pepper and tamari soya sauce.
6) Add the Quinoa and sweetcorn mix to the same bowl (once both have cooled) and mix well.
7) When the potatoes are ready, take them out the oven and set aside to cool. Once cooled peel all of them and thrown away the skin. Using a fork mash the potato and add to the main mix.
8) Once you have mixed everything thoroughly you can now shape the mix into burgers.
9) Separate the mix into 8 balls and using your hands, roll into burger shapes. The mix will be quite sticky so be quite delicate.
10) Put all the burgers onto a plate, cover with cling film and pop in the fridge to cool for a couple of hours. This is crucial in order for the burgers to firm up before you attempt to fry them.
11) Once you are ready to eat get a large frying pan (you can do this in stages if it’s easier and keep the cooked burgers heated in the oven) and melt 1 tbsp of coconut oil (you can use olive oil if you prefer).
12) When it’s hot enough add the burgers and leave to cook on the first side on medium heat for about 5 minutes before flipping.
13) Repeat with the other side and then keep turning every so often until the burger is golden and crispy on the outside.
14) Put a dollop of relish on each plate and garnish with a small handful of salad (with a drizzle of balsamic or lemon juice) then plate up the burgers. Serve immediately.