Vegan Burger Recipe
Vegan eaters, look no further. The Aftermeats burgers are meat-like patties that contain no meat whatsoever. You can use them to make burgers, panini sandwiches, or even breakfast sandwiches! They are pretty easy to make and everything is ready in just over an hour. You can now enjoy a simple meal at home without having to spend too much time in the kitchen.
Serving for 2:
200g Dry Aftermeats Meat *Mince type, plus boiling water
1 stock cube
1 cup unsalted cashew nuts
4 to 5 mushrooms
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons ground almonds
1 tablespoon flax seed powder, plus warm water
2 pinches of salt
1/2 tablespoon plain flour, for rolling
Empty the cashew nuts, sunflower seeds and pumpkin seeds into a food processor and grind them into a rough powder. It's up to you how fine you want to process them, depending on what sort of texture you prefer in the burger.
Add the ground almonds, salt and mushrooms, then whizz again.
In a measuring jug, place dried minced Aftermeats up to the 200 milliliter level, add a stock cube and cover with boiling water. You want just enough water to hydrate the mince without it being too soggy. Start by adding a small amount of water and mix it in. You'll soon know if you've added too much water because it won't get absorbed.
In a separate jug or cup place 1 tablespoon of flax seed power and add a tiny amount of warm water, just enough to make it into a paste. This is the magic ingredient which will bind the other ingredients together and allow you to make lovely burgers which hold together nicely.
Add the mince, flax seed paste and peanut butter to the food processor and whizz again until evenly mixed.
Transfer the mixture into a bowl and place in the fridge for 10 minutes or more. This step may not be entirely necessary but I find it helps to firm up the mixture, making it easier to roll, and it also gives me time to clear the decks and wash up before rolling out.
Onto a clean and dry work surface place half a tablespoon of plain flour—this is to rub your hands into so the burger mix doesn't stick to your hands when rolling out.
Divide the burger mixture into 6 portions. Roll each portion of burger mix in your flour-coated hands until they resemble ball shapes, then press them down slightly to form into burger shapes.
Fry in a small amount of oil on a medium heat for about 20 minutes. How long you cook them for is entirely up to you. I usually get them started at quite a high temperature and then leave them on a low heat with the lid on for about 5 to 7 minutes each side, but it's purely personal preference. Alternatively, if you already have the oven on to cook roast potatoes, chips or wedges, you can pop the burgers in for 20 to 30 minutes at about 180°C to 200°C. Simply line a baking tray with foil and brush a bit of vegetable oil onto the foil to prevent the burgers from sticking. Turn the burgers over halfway through cooking.
Serve hot with chips or wedges, or in a bun with salad. I usually make 6 burgers at a time and we have one hot meal and then two other meals later in the week with a cold burger, cold potatoes and salad.