Ingredients
TO SERVE
Method
- Preheat the oven to 180°C.
- Place the mushrooms onto a lined baking tray. Drizzle lightly with olive oil and sprinkle with salt. Roast in the oven for 12–15 minutes or until cooked through. Set aside to cool.
- In a large bowl, stir together the TVP, beef stock, chickpea flour, psyllium husk, and Marmite. Set aside to hydrate.
- Add the roasted mushrooms and remaining patty ingredients, except the vegetable oil, to a food processor and pulse until the mixture looks like thick, textured hummus.
- Transfer the mixture to the bowl with the TVP and then, with clean hands, massage to combine. If the mixture is too wet, add a touch more nutritional yeast or a spoonful of flour. Form the mixture into palm-sized patties.
- Heat the vegetable oil in a frying pan over medium heat. Add the patties and cook for 4 minutes before turning over. Cook the other side for 3 minutes, then add a slice of vegan cheese to each patty. Splash a small amount of water into the pan and then pop a lid on. The cheese will melt in about 40 seconds to 1 minute. Turn off the heat and set aside.
- If you are adding vegan bacon to your burger, fry it to your liking in a separate pan.
- Lightly toast the burger buns, if you like. To assemble each burger, smear the base with mayonnaise and add lettuce leaves. Top with sliced tomato, onion, a burger patty with cheese, and a good drizzle of barbecue sauce. Add 1–2 pineapple rings and vegan bacon (if using), then smear the top bun with more mayonnaise. Pop the lid on and devour! Vegan burger with the lot By Amanda Logan | Makes 6–8
