Hello, I’m bringing you this post from the past [makes spooky ghost noise]. Not really, but while at the time of writing I am sitting in my lovely house, at the time of posting I will be catching some rays (hopefully) in the seaside town of Mablethorpe, Lincolnshire. But to tell you the story of this recipe, we must go back in time. Three days back in time, to be precise…
I was craving junk food. Badly. I really wanted a burger. I big fat juicy shamelessly delicious burger. So I made one. This is not just any veggie burger: this burger is gluten free and contains no flour yet holds together perfectly; this burger is big and juicy yet does not contain even a hint of animal product; this burger is mouth-wateringly delicious, yet it’s made up almost entirely of healthy veggies! To top it off this burger is flavoured with garam masala, giving it a distinctly Indian flavour accent. Seriously, I am pretty darn proud of this burger.
It sounds odd, but this burger tastes absolutely amazing with vegan French toast (recipe coming up in Sunday’s post!) I know, I know, I totally ruined a perfectly healthy veggie burger by serving it with battered, fried bread, but seriously, it is a match made in heaven, and who doesn’t deserve a treat now and then (or every day and night)?! I also served it with sliced gherkins and tomatoes and the delicious Creole Vegannaise recipe from Betty Goes Vegan by Annie and Dan Shannon. My boyfriend is addicted to that sauce. He may have a problem. Enjoy the recipe!
This recipe is shared with Plant-Based Potluck Party and Gluten Free Fridays.
Spiced Caramelized Onion and Oat Veggie Burger (Gluten Free)
Makes 4 burgers
1 tsp olive oil
1 onion, peeled and thinly sliced
2 cloves garlic, peeled and chopped
250g mushrooms, chopped
1 courgette, chopped
1 red pepper, deseeded and chopped
1 tbsp balsamic vinegar
2 tbsp tamari (for gluten free option) or soy sauce
1/2 – 1 tsp garam masala
1 tsp dried basil
1 tsp dried oregano
1 tbsp oil, for frying
- Place a large frying pan or saucepan over a medium heat and add olive oil. When hot, add the onion and cook, stirring occasionally, until caramelized, about 15-20 minutes. Add garlic and cook for 1-2 minutes before adding the mushrooms, courgette and red pepper. Mix well and cook until the liquid from the mushrooms has been released and evaporated. Add the balsamic vinegar and soy sauce and cook until all the liquid has evaporated. Transfer to a food processor and leaved to cool with the lid off for about 10 minutes.
- Add the garam masala and dried herbs and process until everything is coarsely chopped and combined, scraping down the sides as necessary. Add the oats and process until well combine, scraping down the sides as necessary. Sprinkle a few oats on a large plate. With wet hands, shape the mixture into 4 large patties and place on the plate. Refrigerate for at least 30 minutes. Do not skip this step as it really helps the burgers to keep their shape!
- When the burgers are ready to be cooked, place a large frying pan over a medium-low heat and add the cooking oil. When hot, add the burgers and cook for 4-5 minutes each side until lightly browned. Serve with salad, pickles and sauce of your choice.