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Forbidden Burger

 

The possibilities of veggie burgers always excite me but none as much as this Black Beauty. In my opinion, veggie burgers really have it all- fun layers of delicious flavours in perfect harmony! But a veggie burger didn’t always have its time in the limelight.  I remembered the times when pictures of veggie burgers looked sad, soggy and uninspiring. But not anymore! Type in #veggieburger on Instagram and it seems like the hippest thing on the table these days (I’m biased, of course). Pictures of people queuing up for veggie/ meat alternatives burgers generate buzz at a time when people are interested in eating greener and healthier.

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And on days when I feel like turning indulgent fast food into new and nourishing creations, I turn to my favourite staples- mushrooms, rice and black beans. This has become my go to comfort food.

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Vegan, gluten free charcoal buns

Makes 6 burgers

Spicy Broccoli/broccolini topping:

  • 120 grams Broccoli/Broccolini florets

  • 6 tsp red pepper flakes

  • 1 tsp lemon juice


For the Patties:

  • 200 grams brown/white mushrooms

  • 200 g black forbidden rice, cooked

  • 400 grams (2 cans) black beans, drained, rinsed, mashed

  • 2 cloves garlic, crushed

  • 40 grams scallions, thinly sliced

  • ½ tsp sea salt

  • ¼ tsp black pepper, ground

  • 3 tbs tamari

  • 2 tbs nutritional yeast

  • 150 grams oats, ground

  • 2 tbs olive oil

ASSEMBLY

To make spicy broccoli:

Heat up a pan to high heat and flash fry the broccoli/broccolini quickly in a dry pan.  Sprinkle with red pepper flakes and lemon juice.

To make the patties:

  1. Place a frying pan over medium high heat and add a drizzle of oil. Fry the mushrooms for 5-8 mins or until golden and fragrant. Season to taste with salt and pepper. Transfer to a large bowl.

  2. Combine mashed black beans with black rice, mushrooms and rest of ingredients. Refrigerate for 30 mins or overnight.

  3. Weigh 140 grams of mixture and shape each into a patty.  Place a pan over medium high heat with olive oil. Fry the patties for 2-4 minutes per side till crispy.

  4. Spread bun with vegan mayo, top with marinated peppers, patty and top with broccolini.

Download the recipe for print here!