Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

For a really tasty and juicy plant burger filled with flavours I like to bake all (well, most of them) the ingredients in the oven before mixing together my patty as that adds quite a lot of extra flavour! When they’re baked and all soft and sweet I mix it all together with some quinoa for extra protein, walnuts for some crunch and lots of herbs, then form in to patties and then oven bake, fry or grill them!

Serve between whatever bread you prefer, or maybe some crispy lettuce leaves, and make sure to add a few yummy toppings - like this fava bean spread with lots of herbs for creaminess, sauerkraut for extra juiciness and that lovely sour-in-a-great-way-flavour and raw carrots for some extra crisp!

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

8 burgers

Ingredients

1/2 cauliflower (300 grams)

200 grams fresh chanterelles, or 150 grams frozen or 20 grams dried

1 yellow onion

3 garlic cloves

1 dl / 0.4 cups white quinoa

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

10 fresh tarragon leaves, or 1/2 tsp dried

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups walnuts, chopped

1 tsp rapeseed oil

1/2 tsp salt

1 pinch freshly ground black pepper

Fava bean spread

150 grams fava beans, dried (OR use 1 package / 230 grams cooked chickpeas)

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

1 Tbsp cold pressed rapeseed oil

1 small garlic clove, finely grated

salt and freshly ground black pepper

Crispy carrots

3 carrots

1 tsp cold pressed rapeseed oil

pinch of flakey salt

For serving

sauerkraut (Can be bought in most supermarkets)

cress

Unsweetened rye bread, or any bread you like

leafy greens

How to

Pre heat the oven to 175°C / 350°F. Cut the cauliflower in smaller florets. Brush the mushrooms, fry in a pan (if using frozen ones just thaw them, if using dried soak them). Peel chop the onion and garlic. Put cauliflower, mushrooms, onion and garlic on a oven tray and bake for 30 minutes. Cook the quinoa according to instructions on the packaging.

Mix the roasted veggies, quinoa and herbs until a crumbly batter in a food processor. Add oats and walnuts and mix well using a wooden spoon. Let sit for 15 minutes. Form in to 8 patties. Put on a baking tray and bake in the oven for 20 minutes, until slightly goden and crisp around the edges. If you want some extra crisp you can finish by frying them in a bit of oil in a pan.

Cook the fava beans for 30 minutes, until soft. Remove any excess water. Mix with the rest of the ingredients in a food processor until a creamy spread. Add a bit of water for a creamier spread. Salt and pepper to taste.

Shave the carrots thinly using a potato peeler or mandolin. Toss together with a tiny drizzle of oil and pinch of salt.

Spread some fava bean spread on a slice of rye bread. Top with some leafy greens, a patty, sauerkraut, oil tossed carrots and cress. Add some extra fava bean spread on top and finish with another slice of rye bread.

Recipe was first published in The Gothenburg-Post/Två dagar

Quinoa sweet potato burger with baked onion, chili mayo and rye sourdough bread

The perfect burger is a great burger - and a great (maybe even favourite) and very smart dish! I make my burgers, or patties, with only plant based stuff - full of nutrition and FLAVOUR!

This is a perfect burger to make when (if) you have a bit of leftovers in the fridge. Mix some baked sweet potato, cooked quinoa and add something green such as broccoli for an extra veggie touch! And remember - if you don't have any leftover sweet potato or quinoa it takes maximum 25 minutes to cook them. Then you'll mix together your burger batter in no time at all. Burger night ahead? Yes, please! 

Quinoa sweet potato burger with baked onion, chili mayo and rye sourdough bread 

6 burgers 

Ingredients

300 grams sweet potato

4 fresh yellow onions 

1 1/2 white quinoa, uncooked 

1 small broccoli 

1 dl fresh basil 

1 1/2 dl chickpea flour or quinoa flour

1 chia egg *

1/2 dl chives

1/2 tsp chili flakes

2 tbsp cold pressed olive oil 

salt and freshly ground black pepper to toaste

Chili mayonnaise

1 1/2 dl vegan mayonnaise (or store bought one, preferably sugar free) 

1/1 - 1 tsp red pepper paste 

For serving

Rye sourdough bread (or any bread/bun that you prefer)

lettuce

tomato

cress

fresh basil

How to 

Pre heat the oven to 200 degrees Celsius. Cut the potato in half, brush the cut surface with oil and put on a baking sheet. Wash, remove the stem and cut the onion in the middle, brush with oil and put next to the potato. Bake in the middle of the oven until potato are soft and onion starts to brown, takes about 25 minutes. Meanwhile, cook the quinoa according to instructions on the packaging. 

Scrape out the potato from it's peel. Mix potato, broccoli and basil until a batter like consistency in a food processor. Mix together with the quinoa, flour, chia egg, chives and chiliflakes using a wooden spoon. Salt and pepper to taste. Let sit for 15 minutes and then form in to 6 burgers. Put on a baking sheet and bake in the oven until firm and lightly golden around edges. If you want to can also fry them for one last minute in a frying pan or grill pan to get a extra grilled flavour! 

Mix the mayonnaise and chili paste. Salt to taste. 

Build the burgers with your favourite components! Sour dough rye bread - lettuce - quinoa sweet potato burger - tomato - baked onion - chili mayo - fresh herbs and cress - Sour dough rye bread. 

ENJOY! 

* Chia egg is a plant based substitute to hen egg. Put 1 tbsp chia seeds in a small mixing bowl. Bring 1/2 dl water to a boil (don't let it boil for to long as that will make the water evaporate, you only need to make sure the water is hot), pour over the chia seeds, stir and let sit for about 5 minutes until the mixture takes on a jelly like consistency. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW.