Burger Salsa Salad

I loved this summer salad and it's been a great way to use up my barbecue leftovers.

I originally made these burgers to take with me to the barbecue a couple of weeks ago, the barbecue I took this strawberry dessert cake to. I've made similar burgers in the past but I always change at the recipe a little bit each time depending on what I have to hand.

These bean burgers are actually one of my best yet, the combination of fresh rosemary and sweet potato really did it for me, I think I'm on a bit of a rosemary kick at the moment. The recipe was a bit of a throw everything in the bowl scenario, so I will be making these burgers again and post a recipe at a later date once I'm sure of ingredients and proportions. For now you can have my super simple burger salad… Use any leftover burgers and salsa dips, it's perfect for barbecue season. If you don't have a burgers recipe of your own, you can try these or these, swap ingredients in and out as you please. 

The salad was literally just a 'use whatever you have', I used mixed lettuce and spinach leaves along with a few tablespoons of this cucumber pineapple salsa that i'd also taken along to the BBQ. It added great moistness and created a dressing in itself if you;f prefer to omit the hummus drizzle. Top it all with warmed shredded burger bites you are good to go!

It was delicious. I definitely recommend making a big batch of burgers just so you have plenty of leftovers to play with!

Recipe: Burgers Salsa Salad

 Ingredients- serves 2

• 2-3 cooked veggie burgers of choice
• 2 cups salad: I used a mixed of leaves and spinach
• 1/2 cup salsa (or extra veggies)  
• Sauce: 1 tbs hummus, 1 tsp apple cider vinegar, 2-3 tbs hot water- mixed

Method

Warm the pre-coked burger in the oven or grill for a few minutes.  You can either tear them into pieces before or after warming depending on whether you want slightly crispy edges.

Meanwhile mix the hummus drizzle ingredients and set aside. 

Assemble the salad in bowls and top with the burgers pieces and drizzle last.

Turmeric spiced burgers....recovery fuel!

The day before and the day after my Tough Mudder event I was on a complex carb, protein and anti-inflammation kick...I wanted to defend myself from all directions and help prevent muscle injury too!

Turmeric has long been know for it's healing qualities and anti-inflammatory properties and so I wanted to base my main meals around this beautiful spice, so often underused in my cooking. I think you've probably already guessed quinoa would be the obvious recipient!

This was my 'before' event dinner...

This was my 'after' event dinner...

Total yellowness!!!

Both dishes were great in their simplicty, I ate the quinoa/cauli as a main dish but it would propbably be best served asa a side dish along with some other colours :-)  We'll get onto that  dish in ano

ther post, but today I give you the turmeric quinoa burgers.

Initial 

inspiration

 for the 

ingredients

 profile came from

this recipe

and then I changed a few things up, namely the binding method, spices and cooking method.

I used almond flour as the key 

ingredient

 to bind them as almond flour is 'gummy' when mixed with water and is also in itself a potent anti-inflammatory, so along with onion and garlic these little burgers really should help kick sore muscles into touch (well I experienced minimal soreness after the event so who knows...)

I added a little garam masala and salt to boost the flavour, but you really want to focus on the turmeric as much as possible. Serve on a bed of spinach for even more anti-inflammatory fighting properties (and a break from all that yellow!) 

Superfoods to the rescue!!

Recipe: 

Turmeric spiced burgers

Serves 2

Ingredients:

1 cup cooked quinoa

1 cup sweetcorn

1-2 crushed cloves garlic or 1/2 tsp garlic granules

2 tsp ground turmeric

1/4 tsp garam masala

1/4 tsp salt

3 tbs fine almond flour

1 tbs flax

approx 1/4 cup hot water

extra water if needed

Method:

Mix the almond flour with hot water in a small bowl and mix to form a thick paste. Mix all remaining ingredients together adding the the paste last. Add a little extra water if needed to assist the binding of the mixture.

Get your had stuck in and form small flattened patties, place these on a lined or greased baking sheet. The mixture will be a bit delicate but should easily form patties that hold together well whilst baking and being turned over once.

I didn't use any oil to coat the patties as they tasted great without, but feel free to use a light coating for extra crispness if you prefer. The patties can also be lightly fried on each side as an alternative to oven baking.  I baked them for approx. 30 minutes at 180C until lightly golden.

For further guidance on making gluten free choices please see

this post

.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Sweet potato, orange and peanut rostis

Hot salads huh!  yep, here's another one...well maybe not so much a hot salad as hot rosti topping. Delicious!!

I was inspired by Abel and Cole with this recipe, the original recipe can be found here, I tweaked it to make it gluten free and also oven baked the rostis instead of shallow frying them. They were the perfect texture with a lovely golden coat, so I really can't see how frying could have given a better burger!

This is the second time I have made these burgers and the first time round I also added an extra handful of crushed roasted peanuts as I happened to have some to hand that I'd just roasted, however I didn't have any ready roasted this time around...feel free to through a few in if you fancy!

My salad consisted of a bed of mixed leaves, rocket and cucumber, along with some clementine segments to emphasise the citrussy flavours. I drizzled a little sweet chilli sauce over the top (I admit that part is a little naughty...oops!)

This makes a great light lunch and even a pretty substantial main meal.

For more 'burger' recipes... check these out.

Recipe: Sweet potato orange and peanut rostis

Makes approx 8 rostis

Ingredients:

• 2 cups sweet potatoes

• 2 tbsp crunchy peanut butter

• 2 tbsp soy sauce

• 2 garlic cloves- crushed

• ½ tsp ground ginger (or 1 tsp fresh grated)

• ½ tsp chili flakes (more or less to taste)

• 2 tsp freshly grated orange

• A handful of fresh coriander or basil, finely chopped

• ½ cup chickpea (gram) flour (or other GF flour)

• 1 tbs chia seeds or flax meal (optional for good measure for binding!)

Method:

Peel and halve the potatoes. Plunge into lightly salted boiling water for 5 mins. Drain and cool.

Meanwhile mix the peanut butter, soy sauce, garlic, chili, ginger and zest in a large bowl.

Coarsely grate the cooled sweet potato or squash into the mix. Add the fresh herbs, chia seeds or flax (if using) and chickpea flour and fold through until well mixed. Season to taste. The mixture should be sticky but firm enough to handle. Note: add more flour if too sticky or a little water or orange juice is too dry.

Spoon small handfuls of the mix to form patties on a flour dusted parchment lined baking sheet. Lightly glaze with a little oil if desired.

Bake at 180C for approx 25 minutes until golden. Flip over after 15 minutes.

These keep well in the fridge for a few days, I imagine they would also freeze well although I haven’t tried this.

Mexican bean burgers

As you read this post I will be battling my way across the Derbyshire countryside on a camping/hiking trip with friends this bank holiday weekend.

I’ve just bought myself my very first tent (having shared other peoples for many years) and it was of the pop up variety…. notorious for being difficult to pack down again once they’ve ‘sprung’ into shape. I popped it up on the garden lawn to give it a test run and thankfully it wasn’t too difficult…fingers crossed I manage to do it again at the end of the camping trip itself as a field full of bemused onlookers is not what I have in mind!

Back to food!

A BBQ was on my mind again as we’ll be hoping to have one or two during our trip (please don’t rain!) and so these burgers, that were the accompaniment to the BBQ sauce from earlier this week, came to mind. I may well whip up another batch to take with me.

The burgers with BBQ sauce were a match made in heaven! I do love a good veggie burger as they are always so versatile…served in buns, on salads, with cous-cous or quinoa, or even just served cold as finger food on their own. You can use any seasonings you wish, I simply went for a Mexican kick as the mood took me. The potato also holds them together nicely; see my notes below for choice of potato.

You can find more ideas for snacks and bbq sides

here

.

Recipe: Mexican bean burgers

Makes approx. 6 burgers

Ingredients

1 tin black beans (400g)

1 medium carrot- grated

1 small red onion- diced

2 cooked medium to large (fist sized) white or sweet potato (see note)

1 cup sweetcorn (I used frozen)

Seasonings to taste. I used 2tsp mix of cumin coriander and chilli. You could use fresh coriander

Salt and pepper to taste

¼ cup chia seeds

¼- 1/3 cup gram flour or oats* (as needed to achieve burger patty consistency)

Method

Chop the potatoes into small cubes and cook for approx. 10 minutes until just tender.

Meanwhile prepare remaining wet ingredients and roughly mash together in a large bowl. Add seasonings and chia seeds and mix through.

Add the cooked potato to the bowl and mash into the mixture until you have a lumpy mixture. Depending upon the potatoes used (see note) the mixture may still be too wet to form into into firm patties. If so, mix gram flour or oats/oatmeal through until a firmer mixture is formed.

Using your hands form fist sized patties and place on a line baking sheet. Bake for approx. 20 minutes until golden turning once after 15 minutes (or bake for 5 mins to increase firmness and then finish of on BBQ like I did!)

Alternatively these could be pan fried- note I have not tried this method.

Potato note:

I used sweet potatoes which are softer and retain more moisture than regular potatoes. Make sure you allow all water to drain once cooked and using kitchen towel lightly ‘dry’ the potatoes to further reduce excess water. White potatoes are firmer and regular draining should be sufficient.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Carrot burgers

These carrot burgers came about as a moment of spontaneity on my birthday evening last week. I shared these burgers for dinner with my mum, who proclaimed (after having eaten it all up) ‘oh I should have really cooked for you since it’s your birthday’, oh well….bit late now! Not that I minded, I think about food all day long and am always excited to try out something new when the idea strikes, this particular moment in time was no exception…birthday or not!

I’d had a pretty full on day…well, with the birthday cake under my belt (er, quite literally) I was in the mood for more of a light bite in the evening, so I served these burgers with salad and a simple tahini sauce. The perfect balmy summer dinner (balmy summer…I wish!) You could serve with a side of couscous for a more substantial meal.

The other great thing about these burgers is that they are pretty quick and simple to throw together and I’m pretty sure they could be frozen, although I haven’t tried. Add in your own favourite blend of spices, I used a cajun mix for a warm Mexican kick. I have also used red palm oil (as I like the deep yellow colour it gave to coat the burgers, but other oils would be absolutely fine. I like to add beans to things…most things, sweet or savoury! Beans or chickpeas give great texture, act as a binding ingredient and provide a good source of protein, so are a great base for many burgers.

If you have a thing for burgers, these recipes might also take your fancy:

• Quinoa burgers

• Quinoa meat balls

• Black bean beetburger

• Sweet potato cakes

Recipe: Carrot burgers

Makes approx. 6 burgers (depending on size)

Ingredients- burgers

• 300g carrots

• 200g chickpeas

• 1 small onion

• 1 tbs tahini

• 1 tbs ‘spices’ (I used a Cajun mix)

• Extra salt to taste

• 50g oatmeal

• 1 tbs chia or flax plus 2 tbs hot water

• 1 tbs red palm oil (or other oil) for frying

Ingredients- tahini sauce

• 50g yoghurt of choice (or cashew yoghurt as I used)

• 2 tsp tahini

• 2 tbs lemon juice

Method

Coarsely chop the carrot and onion in a food processor and then add the chickpeas, tahini and spices and roughly mash through. Transfer the mixture to a sauce pan and cook for approx. 10 minutes stirring frequently to prevent sticking.

Once cooked, stir through the oatmeal and gelled chia/flax mixture. The mixture should be sticky but firm, if too sticky add a little more oatmeal. With wet hands form flat burger patties and fry them in a lightly oiled pan for a few minutes on each side until golden.

For the tahini sauce, mix all ingredients together well in a small bowl.

Drizzle burgers with tahini sauce and serve immediately.

Black bean beet burgers

Chant the title of this recipe over and over and you’ll have yourself a rap…or something of that sort! Either way these burgers are worth the chant (and the wait for those of you saw the sneaky picture I posted on my Facebook page when I’d first made them a week or so ago)

I know I still have a few recipes to share from my birthday post, and also another birthday related recipe (who doesn’t like to keep birthday’s alive for as long as possible?) but for today, I didn’t want to make you wait any longer for these burgers that have been grinning at me from the folder of photos on my computer desk top for too long!

Black bean beet burgers… Black bean beet burgers… Black bean beet burgers… Black bean beet burgers… Black bean beet burgers…

So I figure the title of this post gives them away rather but apart from having a slight purple tinge, I think they look pretty authentic, complete with chargrilled lines and all.  When I make these burgers again I may reduce the amount of beetroot slightly and also use a mix of cooked quinoa and rice for a variation in texture, since quinoa holds the firmness of the grain more so than rice which may be even more realistic for a meaty texture…just a couple of tiny thoughts to bear in mind, but here I have given you the recipe exactly as I made it.  It goes without saying that you could make a big batch and freeze some. You could also form balls and make meatballs…another variation on this theme.

Typically I don’t seek to replicate ‘meat’ in my meals, I simply don’t feel the need to and a just don’t miss it. I love the taste and textures that veggies and non-meat foods provide without trying to replicate meat…but this was simply a challenge I could not ignore. Plus I wanted to see how authentic I could make these, particularly for non- veggie friends. 

Another important side note to these burgers is that they are very ‘stable’ by that I mean they hold up very well to handling pre-cooking so I think they’d be great for a BBQ! I am definitely going to be making some of these this summer.  I found that the most authentic colouration came from part oven baking and part pan frying in a griddle to obtain the best colour and charred lines. The first batch I just oven baked and they tasted great but just lacked a little something in the visual department… me…perfectionist…never!

I teamed this meal with homemade tomato ketchup, cheezy mustard dip, avocado slices, and a homemade coleslaw. The burgers buns were simply baked versions of my gluten free flatbread with sesame sprinkled on top. Sweet potato fries sealed the deal! I have a recipe for the ketchup and cheezy mustard dip on the way soon….

Enjoy!

Recipe: Black bean beet burgers

Makes approx. 6 burgers

Ingredients

• 1 cup black beans- cooked

• 1 cup brown rice- cooked

• 1 cup oatmeal (GF if needed)

• 1 small onion- finely sliced

• 1/3 cup cooked beetroot- shredded finely

• 2 tbs chia and 3 tbs water

• 2tbs tahini

• 2 tbs tamari soy sauce 

• 2 tsp mustard

• Approx. ½ tsp hot chipoltle sauce (to taste)

• 1 tsp garlic powder

• ½  tsp chilli powder

• ½ tsp paprika

Method

Mash black beans and mix with all other ingredients until you have a well mixed but still textured (meaty) mixture. The mixture should be sticky but manageable.

Form into burger patties approx. 1.5cm thick using your hands or use a cookie cutter as a mould to achieve neat edges (perfectionist!). Lay the burgers on a lined baking sheet and bake for approx. 10 minutes until they are just beginning to brown and then fry on a griddle pan for a few minutes each side to complete the cooking and achieve seared pan lines.

Can be frozen.

This recipe was shared in Allergy Free Wednesday's

Quinoa ‘meat’ balls

Remember these ‘meat’balls’?

And these burgers?

Well, it was really just a matter of time before I combined the two to get a gluten free, high protein hit with a nice spicy smoky kick!  I typically eat a lot of nuts, seeds and beans to maintain a good protein intake, but what I love about these balls is that they focus more on pulses and grains, plus the fact they are perfect for a snack on the go, to toss on top of a salad, to wrap up in a tortilla or to slather in sauce….

I’ve now made these countless times and I pretty much keep to the same proportions and flavours each time, although I nearly always double or triple the batch so I have plenty to freeze.  The ones  in the photos were rolled in polenta prior to baking to give a little crispy coating for my wrap but I often just leave them plain and then they look more like the original

‘meat’ balls.  The only significant difference between these balls and the originals that used rice,  are that these balls tend to be slightly dryer, I think it was the rice that gave them more of a chew so feel free the substitute rice for the quinoa to get a GF version closer to the original if you prefer.

Right, I’m off…I’m on a huge baking mission today since yesterday was sabotaged by my broken down car which had to get to the garage at short notice, therefore my plans for the day had to be totally re-written. Oh well, I guess that’s life… you just have to roll with it sometimes.

On my list to do:  this month’s Daring Bakers Challenge, soup, dips and these meat balls to stock up my freezer. Some more smoosh bars, and also some chia pudding experiments planned…watch this space!

 P.S The tortilla sauce in the photo is a lentil and peanut dip (soon to come)....so good!

Recipe: Quinoa ‘meat’ balls

Ingredients

• ½ cooked lentils
• 1 cup cooked quinoa
• 1 cup mixed wholegrain high protein flours  (gram, buckwheat, oatmeal)
• 2 tbs ground flax
• 2 tbs soy sauce
• 2 tbs oilve oil
• 2 tsp lemon juice
• ½ tsp salt
• ½ black pepper
• 1 tsp balsamic vinegar
• Pinch nutmeg
• ½ chilli powder
• ½ parika/cayenne pepper
• 1 tsp garlic powder
• 1 tsp molasses
• 2 tsp mustard

Method

Mix everything together in a large bowl. Mixture should be sticky but manageable. From apricot sized balls and place on a parchment lined baking sheet.(

optional- rolls in polenta for a cripy coating prior to baking).

Bake at 180C for 25- 30 minutes turning over half way through. These freeze well.

(Adapted from my regular 'meat' ball recipe)

Quinoa and chickpea burgers

I have a few basic principles that I try to keep in mind when I cook:

...Healthy without compromising on taste

...Indulgent without compromising health

...Simple meals that come together quickly

...Snacks and meals that can be made in bulk and frozen

...Recipes that are really versatile

So, with that in mind these Quinoa and Chickpea Burgers make their marks on the tick list. They provide a high protein hit, perfect for a vegan diet, are really simple to throw together, are suitable for freezing and could be dressed up in a variety of ways. Perfect for super speedy lunches or suppers, when I get in late from the gym.

I now make the process even simpler for myself as I cook and freeze batches of chickpeas and quinoa in bulk so I have always have them to hand, it’s also a much cheaper way than buying canned chickpeas or packets of pre-cooked quinoa (which I used to do for speed!)  I prepare a lot of my regularly used ingredients in bulk…I will elaborate on this is a separate post another time.

I sourced the original recipe here and actually made very few changes, other than adding a little leek and a few tweaks to spices.

These burgers held together really well and had a really lovely ‘substantial’ texture due to the quinoa grains. I served them with a simple tomato and basil salsa on a bed of stir fried courgette ribbons and spinach. They’d be equally at home in a bun, or made into small ‘meatballs’ with some spicier flavours….just made a mental note to try this!  I also had a leftover burger which I had cold the next day on its own as a snack, I think that may have been even better than the freshly cooked hot version!

These versatility of these quinoa burgers follow in the same vein as these sweet potato cakes and also these meat balls.

Recipe: Quinoa and chickpea burgers

Makes 4 medium patties (you could easily double this recipe)

Ingredients

• 1 ½ cup cooked quinoa
• ½ cup cooked mashed chickpeas
• 1 small onion or half a leek- finely chopped
• 1 rounded tbs ground chia or flax seed
• 1 tbs soy sauce
• 1 tbs fresh basil- chopped (or 1tsp dried)
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp garlic powder
• 4 tbs potato starch/tapioca flour (other starches should also work)
• 1 tbs mild oil for frying

Method

Dry fry the dried spices for approx. 2 minutes until the aromas are released.

Mix all the ingredients together in a large bowl.

Chill the mixture for approx. 30-60mins to allow to firm up and marinade

Uisng your hands, form patties approx. 1.5-2cm thick and fry for approx. 5 minutes on each side. To omit most of the oil, you could coat the outside in a very light covering of oil and bake them for approx. 15 minutes until golden (note: I haven’t yet tested this method)