By Jen Booker
April 13, 2020
220ml of stout
60g Textured Vegetable Protein
1 tablespoons of konjac powder
½ tablespoon of salt
50ml beetroot juice
½ onion (finely chopped)
250g of mushrooms (finely chopped in a food processor)
100g of wholemeal breadcrumbs
1 tablespoons of black treacle
½ tablespoon of red miso
1 tablespoons of fresh thyme (minced)
1Preheat the oven to 200’C and line a baking tray with parchment paper (unless you're going to BBQ)
2Place the Stout in a saucepan and heat till it’s boiling.
3Place the textured vegetable protein, konjac and salt in a bowl and mix well.
4Pour the warm stout into a bowl, mix well, add the beetroot juice and mix well.
5Add the oil to a frying pan, place over a medium heat, add the onion, with a pinch of salt and fry over a low / medium heat until translucent.
6Add the mushrooms to the pan and cook for a further 10 minutes.
7Remove the onions and the mushrooms from the pan and add them to the bowl of textured vegetable protein. Mix the ingredients together well and add the flexible flavouring ingredients.
8Season to taste and form into burgers
9Place on a lined baking tray and bake in the oven at 180’C for 30-40 minutes or BBQ
10Serve with all the usual burger trimmings and sauce.
Your review ...
All fields and a star-rating are required to submit a review.