The Really Hungry Burger

Name: The Really Hungry Burger
Cuisine: American
Ingredients: olive oil; 6 big portobello mushrooms, roughly chopped into little bits; a few sprigs of fresh thyme, leaves picked; sea salt and freshly ground black pepper; 1 × 400g tin of white beans, haricot or cannellini, well drained; 4 fat medjool dates, pitted; 2 cloves of garlic, peeled and finely chopped; a small bunch of fresh parsley, finely chopped; 2 tablespoons tahini; 2 tablespoons soy sauce or tamari; 200g cooked and cooled brown rice (100g raw weight); 50g breadcrumbs or oats; grated zest of 1 unwaxed lemon; 1–2 avocados, peeled and sliced tomato relish or ketchup; pickled cucumber (see above); a few handfuls of spinach leaves; 8 seeded burger buns (I use wholemeal ones)

6 steps

Updated at: Wed, 16 Aug 2023 17:29:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories348.1 kcal (17%)

Total Fat8.6 g (12%)

Carbs57.6 g (22%)

Sugars13.4 g (15%)

Protein12.6 g (25%)

Sodium726.5 mg (36%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

olive oil

6portobello mushrooms

big, roughly chopped into little bits

3 sprigsfresh thyme

leaves picked

sea salt

freshly ground black pepper

1 x 400gwhite beans

tin, haricot or cannellini, well drained

4medjool dates

fat, pitted

2 clovesgarlic

peeled and finely chopped

fresh parsley

finely chopped

2 tablespoonstahini

2 tablespoonssoy sauce

200gbrown rice

50gbreadcrumbs

To serve

1avocados

peeled and sliced tomato relish, or ketchup

pickled cucumber

3 handfulsspinach leaves

8burger buns

seeded, I use wholemeal ones

Instructions

Step 1

Get a large pan on a medium heat and add a splash of olive oil. Once the pan is good and hot, add the mushrooms and thyme and season with salt and pepper. Fry on a good heat until the mushrooms have dried out and are slightly browned, then set to one side and leave to cool.

Step 2

Next, drain the white beans and put them into a food processor with the dates, garlic, parsley, tahini and soy sauce. Pulse until you have a smoothish mixture, then transfer to a bowl and add the rice, breadcrumbs, lemon zest and the cooled mushrooms. Mix well, then put into the fridge for 10 minutes or so to firm up.

Step 3

Once cooled, divide the mixture into 8 portions and shape into 8 patties. Place them on a baking tray lined with baking paper and pop into the fridge until needed. (This can be done the day before – and the burgers freeze well at this point.)

Step 4

Preheat your oven to 230°C/fan 210°C/gas 8 and bake the burgers for 15 minutes, until nicely brown. If you like cheese on your burger, pop a slice on top a couple of minutes before they come out of the oven.

Step 5

While your burgers are cooking, get your toppings ready. I go with avocado, tomato relish and the quick cucumber pickle above, plus a few spinach leaves. Hummus, grated carrot and sprouts is another favourite, but feel free to improvise and try it your own way.

Step 6

Once the burgers are golden, toast your buns and layer up your burgers.

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