Archive | June, 2013

Dee’s Ultimate Vegan Burger BBQ Recipe

27 Jun Dee's Ultimate Vegan Burger BBQ

Here is the recipe I promised for my Ultimate Vegan Burger.  This is taste-tastic and will leave even the most hardened carnivore wanting more!

There are a few unusual ingredients so if you can seek them out all the better, if not, I will offer substitutes.

This makes two massive burgers! ( or three more reasonable sized ones)


1 tin of kidney beans (you can use organic, regular or dried and cooked)

1 cup of  frozen sweetcorn kernels

1/2 of a red onion diced

2 cloves garlic – crushed

1 tsp grated ginger

1 tsp ground cumin

1 tablespoon coriander leaf chopped

1 tsp chilli powder ( I use a Chipotle chilli powder if you can find it it adds a nice smoky dimension)

If you can’t find chipotle chille powder add 1/2 tsp smoked paprika also.

1 desertspoon of ground chia seeds

2 tablespoons of Organic Oats (to make GF use GF oats or millet/quinoa/rice flakes)

2 tablespoons of Macroom Stoneground Flour (or regular wholewheat flour/ or yellow cornmeal if GF)


Salsa to serve

2 tomatoes

1 spring onion chopped

1 tbslp coriander leaf chopped

1tsp sugar (or agave nectar)

Juice 1 lime





Dice the red onion and fry with the cumin, garlic and ginger in a pan for a few mins, no need to brown the onions, add in the frozen sweetcorn and cook for a few mins, add the chilli and mix.

Drain the beans from the tin and add to a bowl, to this bowl then add  the cooked onion/sweetcorn mixture and the chopped coriander leaf.  Add the ground chia seeds, the oatmeal and mash with a potato masher.

On a board sprinkle a dusting of the Stoneground flour.  Form 2 balls of the mixture and flatten out with your hand into a burger shape, coat the other side of the burger with the flour too.  Leave in the fridge to firm up.

Make a salsa by cutting 2 tomatoes, one spring onion and a garlic clove into a bowl add 1 tsp of sugar, some coriander leaf and juice of 1 lime.

Cooking :  Brush the grill with oil and cook each burger for approx 8 mins each side.  Serve with the salsa and fresh leaves.

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