Hi all, hope your having a great week. Mine has been quite busy so far. Last night I went to the Hungry for Change Film Night, held by Inspiring Living Events at Kangaroo Point. It was really great to be around people who share the same passion for healthy living and meet health experts living and working in my city. Even though I’d seen the film before it was more enjoyable to watch it with other people. They also had some delicious vegan finger foods. Unfortunately I left my camera sim card at home, so I can’t share the lovely food that was provided by a new organic cafe Bang Bang Lulu. I’m also really happy that I found a new Naturopath last night, that also supports my vegan journey. I haven’t been feeling the best recently, so I’ve been planning to organise an appointment with somebody, but I know my former nutritionist doesn’t share my passion for vegan food. I’ve already booked in to see this new Nathuropath for a couple of weeks time when I can finally take some toil time from work. I will let you all know how I go.
Below is a recipe I whipped up over the weekend. I really felt like a burger, but all I had was some old beets and mixed grains left in the fridge. I added some leftover home-made pesto, lentils and some Aussie BBQ seasoning. The seasoning and pesto really gave the burgers an amazing flavour. The Aussie BBQ seasoning I used contained pink rock salt, paprika, garlic, onion, caraway seeds, fennel seeds, cinnamon, lack pepper, thyme, oregano, chilli, chives and basil. It has no extras ingredients, preservatives or artificial flavours. Believe it or not I got it from Aldi. It really helped give my burgers that Aussie flavour that you usually find in Aussie beef burger patties and rissoles. The leftover mixed grains that I used where from one of those new brown rice products, that have quinoa, black sesame seeds and red rice mixed through. All you do is steam the rice and serve like you would normally.
I cooked the first batch of burger patties in the pan with olive oil. They were still moist after they were cooked, but they were very hard to flip. I’m really bad a flipping anything in a pan and I didn’t have Marco here to do it for me. He may not be able to cook to save himself, but he has a talent for flipping pancakes, omelettes and burgers. So the next day I decided to baked the rest. They were a little drier but much easier to prepare and they kept their shape a lot better when I served them. I served them with balsamic red onion and tomato sauce. Delicious!
Aussie Beetie Burger Patties (vegan, gluten free, soy free)
1 tablespoon coconut oil or olive oil (more to cook burgers)
1 small red onion
2 garlic cloves
1 tablespoon apple cinder vinegar
1 cup grated beetroot
1 cup mixed cooked grains/brown rice
1 cup cooked brown lentils
1/2 cup homemade pesto
Aussie BBQ seasoning to taste (or other spice mix you prefer)
1. Heat coconut oil on medium heat, then add red onion. Cook for 5 minutes or until it starts to soften.
2. Add garlic to red onion and saute for 1 minute, then add apple cider vinegar. Saute for another couple of minutes till the onions brown a little and get a little sticky. Take the onions off the heat and allow to cool down.
3. Combine the remaining ingredients the processor and blend until combined. Don’t over process as you want some texture to the burger.
4. With damp hands form burger patties and place on baking paper. Leave in the fridge for 30 minutes or longer, to allow the burgers to harden.
5.If you are going to bake the burgers, preheat the oven to 180 degrees. Place on a tray with baking paper and bake for 20 minutes. If you are going to cook them on the stove, heat a tablespoon of oil in a nonstick pan on medium heat. Cook the burgers a few minutes or until it is cooked to your liking.
*Makes 8 burgers patties or 4 thicker burger patties
Cooked in the pan