If you’re not veggie already, these Vegan Porcini and Brazil Nut Burgers could help make this a lifetime habit! Whether you’re a vegetarian, flexitarian, plant-powered athlete, or just giving Meatless Monday a go, these burgers will be a welcome addition to your repertoire.
All of our recipes are created for people with active lifestyles and are family-friendly so you can all enjoy meat-free eating together. These burgers are a doddle to make – just mix it all together and cook! The preparation time is 20 minutes but most of that is waiting for the rice to cook and the porcini mushrooms to soak. Maybe you can do some press ups and practice your plank while you’re waiting. Or read a book if you’re not feeling too energetic.
We like these burgers when we’re deep in marathon training because they give a great balance of protein and carbs. Serve with a fresh, crisp salad and your favourite dressing and you have a perfectly rounded meal. Big smiles all round.
Note: the rice and moist porcini mushrooms bind the ingredients together so you don’t need egg or an egg replacer such as flax seeds for happy burgers that stay together.
- 15g porcini mushrooms (soaked 20 minutes in a little boiling water)
- About 20 Brazil nuts, finely chopped
- 1 clove garlic, finely chopped
- 2 cups (about 50g) cooked rice
- Heaped teaspoon fresh oregano, chopped
- 6-8 chestnut mushrooms, finely diced
- 2 tablespoons of the water the porcini mushrooms were soaked in
- 2 tablespoons tomato puree
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- A little oil for frying
- Drain the porcini mushrooms over a bowl, making sure to keep the liquid. Dice into very small pieces (about 2-3mm).
- In a large bowl, mix the porcini mushrooms in with all of the other ingredients.
- Use a potato masher or a stick blender to blend the ingredients together. It doesn't need to be completely pulverised - you can leave some texture and chunky bits - but the burgers will hold together better if the mixture is well blended.
- Form into small burgers about 8cm in diameter. To do this, place a heaped tablespoon of the mixture in the palm of one hand. Use both hands to roll the mixture into a ball and then flatten the mixture between your palms.
- Heat the oil over a medium heat until it starts to sizzle slightly. Add the burgers to the pan and cook over a medium heat for 5-6 minutes on each side. They're ready when they're starting to crisp on the outside and are heated all the way through.
This post was created in collaboration to encourage you to share your own favourite veggie recipes with BettaLiving.co.uk. Use the hashtag #bettaveggies to share and see what everyone else is rustling up to celebrate National Vegetarian Week.
Great recipe! 🙂 I think you’d also be interested in checking out Ingredients for Change on Facebook for plant-based recipes at https://www.facebook.com/Ingredients4change and our videos on Youtube: http://youtu.be/TFCznK9GnHc .You can also check out Instagram under raashmis. We hope you like it! 🙂
Small Acorns (@Small_Acorns_) says
These look great, I am always on the hunt for yummy veggie burgers. I love the idea of using brazil nuts too! Thank you x
This looks delicious and simple to make (when I have been hesitant to try and make my own veggie burgers in the past). I believe I will add some roasted radicchio to top them for the superfood benefits and serve them up to my picky toddlers as I think they won’t notice it is healthy for them. 🙂 Thank you for the recipe!
Bibi Rodgers says
Ooh, the radicchio will be a great counterpoint. Let us know how the toddler like them.
Great recipe – I’m collecting burger recipes at the moment.Just shared it. By the way, if you want anything else promoting on our social media just let us know
I’m staying away from grains. What would you substitute for the rice? I wonder if cauliflower rice would add too much moisture. Thanks.