Veggie Burger With Spelt

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21 Ingredients

Number of servings

For serving

6 burger buns
1 avocado, pitted and sliced
1 large tomato, sliced into rounds
1 large red onion, sliced into rounds

1 pinch salt
1 pinch freshly ground black pepper
1tablespoons olive oil
40grams spelt
140grams shiitake mushrooms, sliced
3teaspoons tamari soy sauce
100grams large beetroot, grated
100grams large carrots, grated
400grams kidney beans, drained
50grams ground almonds
40grams panko breadcrumbs
2tablespoons spicy Dijon mustard
2tablespoons mayonnaise
2 spring onions, sliced
2 cloves garlic, pressed
2 large eggs
115grams tempeh, crumbled

Description

These vegetarian burgers get their intense flavour from the super-absorbent spelt. Roasting the vegetables before they are added to the burgers helps retain more of their flavour and keeps the unnecessary moisture out.

Method

Step 1 of 4

Place the spelt in a bowl, cover with water, and leave to soak overnight. Then drain well and rinse under running water. Place the spelt in a lidded saucepan. Pour over 240ml of water and bring to the boil. Then reduce the heat to a simmer, cover, and cook for 50 minutes. Remove from the heat and set aside to cool.

Step 2 of 4

Preheat the oven to 220°C (Gas 7). Spread out the mushrooms on a lined baking sheet and toss with 2 teaspoons of the tamari sauce. Spread out the beetroots, carrots, and beans on a separate sheet. Season with salt and pepper and toss with the oil. Place the sheets in the oven and bake for about 15 minutes. Then remove from the heat and lightly toss the vegetables and mushrooms. Return to the oven, rotating the positions of the sheets. Bake for a further 10 minutes or until the vegetables and beans are crisp and the mushrooms have lost most of their moisture. Remove from the heat and leave to cool.

Step 3 of 4

Place the ground almonds, breadcrumbs, cooled vegetables, and remaining tamari in a food processor and pulse until just combined. Add the mustard, mayonnaise, spring onions, garlic, and eggs to the mixture. Season to taste with pepper and pulse to combine. Then add the spelt and tempeh and pulse lightly until just mixed, but still retaining some texture. Transfer the mixture to a large bowl, cover, and chill in the fridge for about 1 hour.

Step 4 of 4

Set the grill or griddle pan at its medium-low setting. Divide the mixture into 6 equal portions and form each into a 2.5cm thick patty. Grill the patties for about 5 minutes on each side, until crisp on the outside. Remove from the heat. Serve hot with burger buns, avocado, tomatoes, and onions.