Vegan Mushroom burger with Quick Pickled Onion*
In recent years January is associated with Veganaury which I love. Whether you’re fully vegan or looking to taste and try more plant based options I always think keeping recipes tasty, easy and familiar is key. Vegan burger are a delicious option and these are quick to bulk prepare so they’re ready for a speedy dinner or lunch mid-week. Adding quick pickled onion brings colour to your plate and depth of flavour. Frontier Foods Apple Cider Vinegar is a hero ingredient in my cupboard and so versatile. To balance the flavours I use their Maple Syrup too. These pickled onions will keep for up to two weeks in the fridge and are a handy option to top salads with as well as my favourite avocado toast. I hope you enjoy!
Vegan Mushroom burger with Quick Pickled Onion
Ingredients
- 1 small red onion
- thinly sliced
- 6 tablespoons of apple cider vinegar
- 3 tablespoons of maple syrup
- pinch salt
- 1 onion, peeled & diced
- 3 cloves garlic, chopped
- 200g mushrooms, chopped into small pieces
- 200g tofu
- 1 handful of walnuts
- 3 teaspoons brown rice miso paste
- 1 teaspoon of smoked paprika
- 2 tablespoons Nutritional Yeast
- 1x 400g can of black beans, drained and rinsed
- 2 tablespoons chia seeds
- 2 large vine tomatoes, cut into about 6 pieces
- Large handful of Rocket
- Avocado slices
- pinch salt
- Drizzle of olive oil
Instructions
- Make the pickled onions by placing the sliced red onion into a bowl and mixing with the apple cider vinegar, maple syrup and a pinch of salt. Mix well, cover and leave to sit for at least 1 hour. Once ready to use, drain the liquid and use the onions.
- Make the burger patties by placing a pan over a medium heat and adding a drizzle of olive oil. Once warm, add the diced onion, garlic and a pinch of salt, mix well and cook for 5 minutes until soft.
- Once the onion feels soft, add the mushroom pieces and miso paste. Mix well and cook for 10 minutes until the mushrooms have reduced in size and become soft.
- At this point, crumble in the tofu using your hands and add the drained black beans. Mix well and cook for a final 10-15 minutes, or until the tofu and black beans feel soft and cooked through. Remove the mixture from the heat and leave to cool a little. Once cool, place the mixture and the chia seeds into a food processor and pulse a few times to break down and blend together. Pulse in the walnuts last so they don’t fully blend.
- Take 2-3 tablespoons of the mixture out at a time and shape into 6 burger shaped patties using your hands. Once shaped, place onto a plate or baking tray.
- Once you have all of your burgers, either place in the fridge until ready to use or cook right away.
- To cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside.
- Once the burgers are cooked, assemble the burgers by lightly toasting the buns and piling high with sliced tomatoes, lettuce, burger patties and the pickled red onions.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
