Vegan, Gluten Free
Elevated vegan rainbow burger
60 mins
Intermediate
15 Servings
When one of James’s nutrition clients put in a request for a vegan burger that had no preservatives, additives or other nasties in it, Jason rose to the challenge to come up with this incredible rainbow burger - tasty and nutritious!
Brilliant Bases Used In This Recipe
Roast Root Vegetable Stock
About This Recipe
When one of James’s nutrition clients put in a request for a vegan burger that had no preservatives, additives or other nasties in it, Jason rose to the challenge to come up with this incredible rainbow burger.
James often talks about the benefits of getting a wide range of coloured vegetables into your diet – basically if you ‘eat the rainbow’, you are going to get a really good selection of phytonutrients, vitamins and minerals in your diet.
The burger is brilliantly nutritionally balanced, high in really good fats thanks to the chia, flaxseeds and the ‘king of nuts’ walnuts. It's true, it’s a bit more of a time-consuming process than most of our recipes but they cook up a treat from frozen, so double or even triple batch the recipe (which already makes 15) and whenever you fancy a quick meal, you can whip a couple out.
Please note: the burger has been designed to be shallow fried… You can cook under a salamander or grill, but please do not try to grill on a BBQ.
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Ingredients
200g/7oz red pepper
200g/7oz butternut squash
200g/7oz frozen sweet corn
200g/7oz tenderstem broccoli
200g/7oz canned black beans (frozen)
200g/7oz red onion
200g/7oz aubergine
100g/4oz coconut oil
100g/4oz cooked fresh beetroot
250g/9oz raw organic chestnut mushrooms
5tsp fresh garlic
2tsp dried oregano
2tsp smoked paprika
5tsp nutritional yeast
5tsp salt
1tsp ground black pepper
50g/1.8oz walnuts
150g/5oz flaxseed
100g/4oz chia seeds
250g/9oz Elevated baked brown basmati rice (or use 1 pack pre-cooked rice)
Nutrition Per Serving
Calories
240
Fats
48G
Carbs
30G
Protein
10G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/400F (convection)
Cook the rice in the canning liquid or with our BB Roast Root Vegetable stock and set aside to cool down in fridge (see the video recipes below). You could also use a pack of pre-cooked rice here if looking to save time
Mince all the vegetables listed in the ingredients from the list above with one * and spread on a baking tray with the coconut oil. Place in the oven to cook until well caramelised, turning 2/3 times through the process (around 20 mins)
In a food processor, blitz all the ingredients with two ** until smooth
Bring everything together with the rice, flaxseed and chia seeds. Leave to stand at room temperature for 20 minutes, then chill down in the fridge until cold
Weigh and shape into 120g/4oz or 150g/5oz patties, interleave with baking/parchment or silicon paper to stop them from sticking together (see recipe video)
Cook from chilled for 2-4 minutes in a non-stick frying pan with a little oil, finish off in the oven if need be
These can also be frozen and cooked straight from the freezer. In all cases, please ensure the core temperature is above 75C/170F
