“I Can’t Believe They’re Vegan” Burgers


by Chef Day Radley

Makes 8 burgers

  • veg burg2 cans of black beans
  • 2 tsp veg stock powder + splash of water
  • 2 garlic cloves, finely chopped
  • 2 red onions, finely chopped
  • 4 Tbs freshly ground flax seed
  • 1 cup cooked rice
  • 1 Tbs toasted sesame seeds
  • A tbsp of each - at parsley, coriander, oregano cumin

Himalayan sea salt to taste

  1. Put the water, stock powder, garlic and red onion in a large frying pan on a high heat. Put the lid on and let it bubble away until the water nearly disappears. Add a another splash of water and put the lid back on.  Keep doing this until the onion and garlic are soft.
  2. Drain and rinse the beans and put them into a large bowl. Add all of the other ingredients including the garlic and onions. Using a hand blender puree the mixture until it is smooth.
  3. Put it into the fridge for at least one hour.
  4. Heat the oven to 200C/ 400F.
  5. Roll the burger mix out between two sheets of parchment paper using a rolling pin. Cut out the burgers with a large cookie cutter and place onto parchment paper on a baking tray.
  6. Bake for one hour.
  7. Allow the burgers to cool for 10 minutes, they will firm up a little so you can handle them without breaking.
  8. Heat a griddle pan on a high heat. Griddle each burger, being careful not to break them.

These burgers go well with guacamole, hot pepper sauce, baked sweet potato and corn on the cob. Yum!!!


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