Category Archives: Burgers & Patties

Mushroom, Rice & Tofu Mini Roasts

I’ve had these on the back burner for a while.  I was trying out some mushroom burger recipes and noticed I had half a block of tofu and some already cooked brown rice that needed to be used up so I added them in and the texture was lovely.  Rather than shaping by hand I used a muffin tray which gave them a nice crispy exterior and made portioning them out really easy.  Just as delicious cold as a light lunch with a salad or hot with mashed potato and gravy!

mushroom rice roasts

Mushroom Rice & Tofu Mini Roasts
 
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Author:
Recipe type: Main, Snack
Serves: 4-6
Ingredients
  • 1 small onion
  • 300g sliced mushrooms
  • 1 tsp thyme or mixed herbs / oregano
  • 1 heaped cup cooked brown rice
  • 200g firm tofu
  • 1 tablespoon miso paste
  • 2 tablespoons nutritional yeast
Instructions
  1. Pulse the onion, mushrooms and thyme in a food processor until finely chopped but not a purée.
  2. Tip into a large frying pan, sauté for 7-10 minutes or until most of the liquid evaporates. No need to wash out the processor - put the rice, tofu and miso into the processor and pulse until well incorporated.
  3. Tip the contents into a large bowl, stir in the mushrooms and onion and mix really well until all the ingredients are completely combined.
  4. Pack into muffin trays. This makes enough for 6 small or 4 large roasts.
  5. Bake for 30 minutes.
  6. Cool for 5 mins, tip out onto baking tray and put back in oven for 5-10 minutes.

 

Superfood Burgers

“Superfoods” was such a buzzword a couple of years ago and I hate to use it really as the fact is that all fruits and vegetables are actually “superfoods” with their own unique blend of phytonutrients.  But this one does happen to contain 3 of the most recent foods claimed to be superfoods so I couldn’t resist calling them that.  I based this on a recipe from those you can buy at Forest Way Fresh; a large delicatessen / independent grocers in Terrey Hills on Sydney’s Northern Beaches.  They were so delicious I tried to recreate them! This is a very kid-friendly recipe (adults love them too though!) as they are sweet, with a great firm crispy texture. If your kid aren’t  keen on quinoa or greens this is a great one to try!


Superfood Burgers
 
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Quick and easy kid friendly burgers
Author:
Recipe type: Burger / Pattie
Serves: 12-20 burgers
Ingredients
  • 1 medium brown onion, finely chopped
  • 1 t ground cumin
  • 2 t ground coriander
  • 1 tsp salt
  • 750g sweet potatoes, (baked and mashed weight)
  • ½ cup raw quinoa, cooked (1.5 cups)
  • 140g bag chopped kale, cooked & squeezed
  • ½ cup dry roasted pecans, pulsed in food processor to a coarse meal
  • 1 cup oats, pulsed to a coarse meal
  • 1 cup sesame seeds, for coating
Instructions
  1. Pre-prep: Bake sweet potatoes, cook quinoa & kale, chop onion and kale, toast and pulse pecans and oats.
  2. Preheat oven to 200 degrees centigrade.
  3. Cook the onion with a little splash of water in a large frying pan, add the spices and once they’re smelling fragrant; tip into a large bowl and add the sweet potato, cooked quinoa, pecans, kale, oats and seasonings and stir well. Test the seasoning. Add some maple syrup if not quite sweet enough.
  4. Form into burgers and roll in sesame seeds before chilling.
  5. Bake in a hot oven for 15 minutes then flip and bake again for another 10 minutes. They should be golden brown and crisp.

 

Veggie Burgers


Veggie Burgers
 
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Kid friendly - fun to make - delicious veggie packed patties
Author:
Serves: 6-10 burgers
Ingredients
  • 1 small red pepper, diced small
  • 1 small red onion, chopped small
  • 1 cup baby spinach
  • 1 can chickpeas, drained
  • 1 cup cooked brown rice
  • 1 medium potato, finely grated
  • 1 medium sweet potato, diced small and roasted
  • ½ cup toasted pumpkin and sunflower seeds
  • 2 T soy sauce
  • 2 T fresh lemon juice
  • 2 T tomato sauce
  • 1 tsp coriander
  • 1 tsp cumin
  • Fresh herbs such as parsley / coriander if liked
  • 2 cups fresh breadcrumbs
  • Dried breadcrumbs
  • salt & pepper
Instructions
  1. Prep: roast the sweet potato; toast the seeds and then prepare and measure all the
  2. ingredients.
  3. Blend the pepper, onion & spinach in a food processor until well combined but not a paste.
  4. Pour into a bowl.
  5. Blend the brown rice with the drained chickpeas until fairly smooth, then add to the bowl
  6. with the cooked sweet potato and grated potato to the veggie mixture and mix well with hands
  7. Add the toasted seeds, soy sauce, lemon juice, tomato sauce, spices, herbs, seasoning, and
  8. mix in again. Add some breadcrumbs if too wet. Refrigerate until ready to make.
  9. Roll balls in the dried breadcrumbs and flatten into burgers.
  10. Fry or bake and serve in buns with lettuce, tomato, avocado and favourite sauce.

 

  • This image is a borrowed one as I forgot to take a picture!
    Will add a new one next time we make them. 🙂

 

Easy Multi-grain Balls

My family is a big fan of the mix I use in my Kale & Red Pepper Bites so i decided to try and simplify the recipe so I could make it more often as it’s so versatile.  As well as making little bites, you can roll into falafel-like balls as I have done here and use just as snacks (or as meatballs with spaghetti); roll into sausages, or a filling for sausage rolls or pies.  The flavourings are easy to change up too so you could do Indian or Mexican spiced for example.  Fun to play around with the flavours!  This simple version just uses mixed herbs but feel free to add herbs and spices you love!  If you do not have  rice cooker use a large heavy based pan with a close fitting lid on a low light and be prepared to top up the water a little if need be.  The water should be completely absorbed by the end of cooking.

Easy Multi-grain Balls
 
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Author:
Serves: 20-30
Ingredients
  • ½ cup medium grain brown rice
  • ¼ cup millet
  • ¼ cup split red lentils
  • ¼ cup quinoa
  • 1 heaped teaspoon veg stock powder
  • 2 tsp dried mixed herb mix
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 2 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon date syrup / paste
  • zest of a small lemon
  • ¼ cup ground almonds
  • Salt & pepper to taste
  • 1 cup quick oats
  • Sesame seeds for rolling in / sprinkling on top
Instructions
  1. Rinse the 1st four ingredients in a sieve - rice, millet, lentils and quinoa and put into your rice cooker with 3 cups of water. Cook!
  2. Preheat then oven to 190 degrees C.
  3. Meanwhile in a large mixing bowl put the remaining ingredients apart from the sesame seeds.
  4. Once the grains and lentils have cooked scrape them into the bowl and mix thoroughly. If liked you can refrigerate at this stage. The mixture will become much firmer as it cools down.
  5. Roll into balls or use an ice cream scoop to divide into portions, roll in the sesame seeds - or sprinkle them over the top and place on a lined baking tray.
  6. Bake for 20 minutes then turn and cook again for a further 10 minutes or until crispy and firm.

 

Potato, Chickpea & Veggie Cakes

These were a bit of an experiment which turned into a huge success!  We had them for dinner topped with hummus and salsa (or hot sauce or tomato sauce depending on your age!) with some steamed broccoli.  Also were a great breakfast the next day sandwiched into some sourdough with avocado and tomato.


Potato, Chickpea & Veggie Cakes
 
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Creamy mash and chickpeas blended together with gently sautéed veggies and spices, formed into patties and coated with breadcrumbs. A delicious light lunch with salad or for dinner with steamed vegetables.
Author:
Recipe type: Patties & Burgers
Serves: 14
Ingredients
  • 700g potatoes (peeled weight)
  • 1-2 cups dry breadcrumbs (I used a sourdough crust, pulsed in food processor, toasted in oven, then pulsed again into a fine crumb)
  • 1 can chickpeas, drained and rinsed
  • 2 T tahini
  • 1 brown onion, finely chopped
  • 1 leek, halved lengthways, washed and finely sliced
  • 2 cups finely chopped cabbage
  • 100g chopped mushrooms
  • 1 medium carrot grated
  • ½ cup frozen baby peas
  • ½ cup frozen sweet corn
  • 1 tsp mixed dried herbs
  • ½ t paprika
  • ½ t turmeric
  • ½ t coriander
  • 1 T soy sauce
  • 5 cubes frozen spinach defrosted and squeezed dry
Instructions
  1. Peel your potatoes and put into a pan of cold water and bring to the boil.
  2. Meanwhile, prepare your other vegetables (and breadcrumbs if necessary.)
  3. Blend the chickpeas with the tahini in a food processor until mostly smooth, a few chunks is ok.
  4. Put the onion, leek, cabbage, mushrooms, carrot into a large nonstick frying pan and cook over a medium heat, stirring frequently until softened, adding a splash or two of water if starting to stick. Stir in the herbs and spices and soy sauce and cook until very soft and most moisture evaporated. Turn off the heat.
  5. Preheat the oven to 170 degrees and line a large baking tray with paper and place inside.
  6. When your potatoes are just tender, drain well and mash until smooth.
  7. In a large bowl combine the potato, chickpeas, the cooked veggies, frozen peas and corn, and the spinach. The mixture should be very thick and quite difficult to stir. Hands are easier if it's too hard! Can be refrigerated at this stage until you're ready to cook them.
  8. Take large spoonfuls and shape into patties, then coat in breadcrumbs.
  9. Cook a batch at a time in a dry frying pan over a moderate heat for a few minutes until crispy on both sides, then transfer to your baking sheet in the oven whilst you cook the rest. Bake them in the oven for a further 15 minutes. I managed to get 14 cakes.