Umami Explosion Plant-based Hamburger with Apple Chutney
Packed with flavour and nutritious ingredients
Umami Explosion Plant-based Hamburger with Apple Chutney
Packed with flavour and nutritious ingredients
Cooking Instructions
- 1
Drain and rinse Kidney beans and Mushrooms. Chop Onion and Potatoes in to small pieces.
- 2
Heat a fry pan to Med-High temperature and add Olive oil. Fry Onion, Potatoes and Mushrooms until onion becomes slightly transparent. Remove from heat. Set-aside.
- 3
Using a food processor, chop Walnuts finely. Transfer to a medium mixing bowl. Do not wash the food processor.
- 4
Mix Lentil flour and Oats to the chopped Walnut from Step 3. Set-aside.
- 5
Put Kidney beans and fried vegetables into the food processor; chop them finely.
- 6
Add Worcestershire Sauce, Red wine, Black pepper, Garlic powder, Cumin powder and Paprika powder to the wet mixture from Step 5. Mix thoroughly.
- 7
Transfer the wet mixture to the dry mixture from Step 4. Using spatula, fold the mixture over until well combined.
- 8
Let it rest for 45 minutes to hydrate the dry mixture, which makes for a better result.
- 9
Prepare large plates for hamburger patties.
- 10
This recipe makes 12 hamburgers, about a half inch thickness in size. Use a 1/3 measuring cup to form them (around 100 g each), then transfer to your hands with Olive oil and shape them into flat, round patties. Place formed hamburgers on plates.
- 11
Heat a fry pan to Med-High temperature and add Olive oil. Cook hamburgers about 3-5 min. Flip and cook another 3-5 min or until the bottom becomes crusty. Make sure it is cooked right through and no raw parts remain in the middle.
- 12
You can skip following steps if you prefer to use different condiments and/or non-baked finish.
- 13
Place a rack in middle of oven, and preheat oven to 350 ℉ (180 ℃).
- 14
Put cooked hamburgers into ovenware (lightly coated with cooking oil spray). Spread Apple Chutney on top of the hamburgers.
- 15
Bake for 20 min at 350 ℉ (180 ℃).
- 16
Serve individually or with your favourite sides.
- 17
Great paring with Potato fritters (Recipe # 16695483).
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