Notes from the Rainforest Foods kitchen: a meat-free burger with real taste and texture.
What would a British summer be without the burger? But should you want to think beyond the disc of charred meat this can entail, many barbecues and picnics offer little but salad. We set out to create a burger for everyone, and this vegan-friendly delight was the result.
Thanks to fresh herbs the burger has clean, summer flavours. Thanks to raw beetroot and sundried tomato it has a deep red colour and equally deep earthy flavours. Thanks to Chia seeds and olive oil, it provides abundant omega fats. Designed to be eaten hot or cold, it also works well in packed lunches.
- 300g/11oz mixed seeds. Sesame, sunflower, pumpkin and semp seeds are a good mixture here
- 150g/5oz Rainforest Foods Chia seeds
- 3 medium-sized beetroot, grated
- Half a jar of sundried tomatoes. Once removed from the jar, place on kitchen towel to absorb the excess oil
- A small red chilli, de-seeded
- 2 carrots, grated
- A good handful of mixed, fresh herbs. We suggest a mix of basil, coriander, mint and lemon balm
- 2 tsp. fennel seeds
- 3 tsp. curry paste. Choose or make a paste of a hotness to suit your taste
- Zest and juice of a lemon
- 2 cloves garlic, peeled
- 3 tbsp. extra-virgin olive oil
- Salt and pepper to season
- Roasted tomato and aubergine
- Red onion
- Blend the seeds, tomatoes, herbs, spices, lemon juice and garlic until well combined.
- In a large bowl, combine the grated vegetables and the blended ingredients with your hands. Form into golf ball-sized balls, flatten into burger shapes and place on a plate. Cover the plate with cling film and refrigerate for at least half an hour.
- Grill for several minutes each side under a grill, on a griddle or on a barbecue.
- Serve wrapped in lettuce or Chinese leaf, flat bread or a more traditional bun, with a topping of your choice.