Epic Vegan Burgers

I’ve been on the quest for a great gluten free, vegan burger that doesn’t contain pulses or beans for a long time (because I react to most of these). I also wanted a recipe my one year old would love, in order to introduce more vegetables into her diet. And VOILA! today we came up with the perfect one. 

Ingredients 

• 1 medium sized courgette, grated with water squeezed out, 
• 2 medium sized carrots, grated, 
• 3 chestnut mushrooms chopped very finely, 
• 1 tbsp tamari sauce (can also use soy sauce),
• 1 tbsp tomato ketchup,
• 1 tsp garlic powder,
• 1 tsp dried oregano,
• 2 tbsp freshly chopped basil, 
• A pinch of chilli powder, 
• 100g of gluten free bread crumbs + 25g to coat the burgers in prior to cooking,
• Salt and pepper to taste,  
• Extra virgin olive oil for cooking.

Method

1. Add the prepared courgette, carrots, mushrooms, oregano, basil, parsley, chilli, garlic granules, ketchup and tamari into a big bowl and mix well, (tip ensure the courgette has all excess water squeezed out), 
2. Add the 100g of breadcrumbs and mix these through until evenly combined, 
3. Add salt and pepper to taste, 
4. When the chia egg is ready mix this through (or mix through an egg),
5. Shape the mix into 8 burgers and coat each with the leftover breadcrumbs, 
6. Heat the extra virgin olive oil in a pan and add the burgers when the pan is hot – they should sizzle when added, 
7. Cook them for around 4 minutes on each side until they look golden and crispy, 
8. Add to a roll or for a healthier version use lettuce wraps, 
9. We like to have ours with a vegan coleslaw which is grated carrot and red cabbage with vegan mayonnaise. You can also add gherkins, sliced tomatoes and any other topping of your choice. 
10. Enjoy!