Is this beautiful or what?
It’s summer in Copenhagen and that calls for burgers. Vegan burgers, of course!
And what is better than homemade burgers in homemade buns with homemade mayonnaise and not-so-homemade fries? Not many things are. So make these. And feel good about it.
THE BURGER BASE (makes 6)
- 120 g uncooked quinoa / red, black or white
- 1 large sweet potato
- 1 large yellow onion
- 200 g mushrooms
- 40 g oats
- salt+pepper to taste
WHAT I RECOMMEND ADDING TO THE BURGERS
- 1 teaspoon egg replacer / I’m using No Egg
- 1 teaspoon peanut butter
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked salt
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
- Cook quinoa in water in a 1:2 ratio / about 20 min.
- Rinse potato, cut into chunks and boil until tender / about 20 min.
- Chop onion and mushrooms finely + fry in pan until browned
- When these three components are done, mix everything together in a bowl with the oats and whatever you wish to add. I highly recommend the ingredients above.
- If you have the time, put the mixture in the fridge and let it sit for a bit. The flavours will combine and everything will firm up a bit which makes it easier to manage on the pan.
- Now it is time to cook the burgers. I’m sure you could bake them in the oven although I haven’t tried this. I recommend cooking them in a frying pan with some vegetable oil on a medium high heat for about 4 minutes on each side. You just want them to get a bit crispy and harden a bit. Don’t worry about undercooking the burgers since everything in there has already been cooked.
Serve the burgers with your favourite salad and your favourite condiments. I used fresh spinach, avocado slices, mayonnaise, sweet mustard and a bit of ketchup. And of course fries, but that’s a given, right?