Soy & mushroom burgers

AuthorJen Booker
Rating

Soy & mushroom burgers

Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

 220 ml Stout
 60 g Textured Vegetable Protein
 1 tbsp Konjac powder
 ½ tbsp Salt
 50 ml Beetroot juice
 ½ Onion (finely chopped)
 250 g Mushrooms (finely chopped in a food processor)
 100 g Wholemeal breadcrumbs


 1 tbsp Black treacle
 ½ tbsp Red miso
 1 tbsp Fresh thyme (minced)

1

Preheat the oven to 200’C and line a baking tray with parchment paper (unless you're going to BBQ)

2

Place the Stout in a saucepan and heat till it’s boiling.

3

Place the textured vegetable protein, konjac and salt in a bowl and mix well.

4

Pour the warm stout into a bowl, mix well, add the beetroot juice and mix well.

5

Add 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.

6

Add the mushrooms to the pan and cook for a further 10 minutes.

7

Remove 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.

8

Season to taste and form into burgers

9

Place on a lined baking tray and bake in the oven at 180’C for 30-40 minutes or BBQ

10

Serve with all the usual burger trimmings and sauce.

Ingredients

 220 ml Stout
 60 g Textured Vegetable Protein
 1 tbsp Konjac powder
 ½ tbsp Salt
 50 ml Beetroot juice
 ½ Onion (finely chopped)
 250 g Mushrooms (finely chopped in a food processor)
 100 g Wholemeal breadcrumbs


 1 tbsp Black treacle
 ½ tbsp Red miso
 1 tbsp Fresh thyme (minced)

Directions

1

Preheat the oven to 200’C and line a baking tray with parchment paper (unless you're going to BBQ)

2

Place the Stout in a saucepan and heat till it’s boiling.

3

Place the textured vegetable protein, konjac and salt in a bowl and mix well.

4

Pour the warm stout into a bowl, mix well, add the beetroot juice and mix well.

5

Add 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.

6

Add the mushrooms to the pan and cook for a further 10 minutes.

7

Remove 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.

8

Season to taste and form into burgers

9

Place on a lined baking tray and bake in the oven at 180’C for 30-40 minutes or BBQ

10

Serve with all the usual burger trimmings and sauce.

Soy & mushroom burgers

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