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Chilli chicken and white bean burgers with soy 'mayo'
These contain ground flaxseed, or your own spicy flaxseed if you have made some. If you’re veggie, you can substitute chopped mixed nuts for the chicken.
Look at the soy ingredient section for more ideas for quickly made sauces or relishes. Serve burgers cradled in big cups of lettuce leaves and extra salad, with chunky chopped tomatoes and beetroot alongside.
What you need:
For the burger:
• 200g cooked white beans such as canned cannelloni, or your own cooked soy beans
• 200g skinless chicken breast or thigh, ready minced or roughly chopped
• 75g each approx grated courgette and carrot
• 3-4 spring onion, finely chopped
• 1-2 cloves garlic, finely chopped or squeezed
• 1-2 red chilli peppers, deseeded and finely chopped
• 1 teaspoon grated ginger (optional)
• 1 tablespoon ground flaxseed or 2 of homemade roasted spiced flaxseed
• Good handful of fresh coriander or mint, chopped
• Sea salt and freshly ground black pepper
• 1 small egg, beaten
• 1-2 teaspoons stenol margerine, plain, or creamed as described in margerine section, OR 1-2 teaspoons olive oil
For the Soy 'Mayo':
• Add chopped radishes, or hot wholegrain mustard, or tomato ketchup, or mango chutney to yofu – or low fat yoghurt.
What you do:
Preheat the oven to gas mark 6, 400f, 200c, or preheat grill. Lightly oil baking tray or foil lined grill rack.
Mash the drained beans roughly, and puree half of them to a smooth mixture – the half and half mixture will give a good texture. In a large bowl, combine beans with the following nine ingredients using your hands to give a good mixing and squeeze together. Carefully add just enough beaten egg to get a soft but firm burger mix. Divide mixture into four or six, make pattie shapes and place on baking tray or grill rack. If time, first chill the burgers to firm the mixture, and for flavours to develop.
Bake in the oven for about 30 minutes, without turning them. Half way through cooking, put nuts of marg or teaspoon of oil on top of each one. If grilling, turn the burgers once and also add the marg or oil.
Serve straight away, as described above.
Quick Cheat:
Use tube of creamed garlic – use 1-2 teaspoons minced chilli from jar.
Posh it up:
Serve each burger on a mushroom 'bap', i.e. a large baked open field mushroom, and make a tray of oven parsnip chips and onion rings to serve alongside.
These contain ground flaxseed, or your own spicy flaxseed if you have made some. If you’re veggie, you can substitute chopped mixed nuts for the chicken.
Look at the soy ingredient section for more ideas for quickly made sauces or relishes. Serve burgers cradled in big cups of lettuce leaves and extra salad, with chunky chopped tomatoes and beetroot alongside.
What you need:
For the burger:
• 200g cooked white beans such as canned cannelloni, or your own cooked soy beans
• 200g skinless chicken breast or thigh, ready minced or roughly chopped
• 75g each approx grated courgette and carrot
• 3-4 spring onion, finely chopped
• 1-2 cloves garlic, finely chopped or squeezed
• 1-2 red chilli peppers, deseeded and finely chopped
• 1 teaspoon grated ginger (optional)
• 1 tablespoon ground flaxseed or 2 of homemade roasted spiced flaxseed
• Good handful of fresh coriander or mint, chopped
• Sea salt and freshly ground black pepper
• 1 small egg, beaten
• 1-2 teaspoons stenol margerine, plain, or creamed as described in margerine section, OR 1-2 teaspoons olive oil
For the Soy 'Mayo':
• Add chopped radishes, or hot wholegrain mustard, or tomato ketchup, or mango chutney to yofu – or low fat yoghurt.
What you do:
Preheat the oven to gas mark 6, 400f, 200c, or preheat grill. Lightly oil baking tray or foil lined grill rack.
Mash the drained beans roughly, and puree half of them to a smooth mixture – the half and half mixture will give a good texture. In a large bowl, combine beans with the following nine ingredients using your hands to give a good mixing and squeeze together. Carefully add just enough beaten egg to get a soft but firm burger mix. Divide mixture into four or six, make pattie shapes and place on baking tray or grill rack. If time, first chill the burgers to firm the mixture, and for flavours to develop.
Bake in the oven for about 30 minutes, without turning them. Half way through cooking, put nuts of marg or teaspoon of oil on top of each one. If grilling, turn the burgers once and also add the marg or oil.
Serve straight away, as described above.
Quick Cheat:
Use tube of creamed garlic – use 1-2 teaspoons minced chilli from jar.
Posh it up:
Serve each burger on a mushroom 'bap', i.e. a large baked open field mushroom, and make a tray of oven parsnip chips and onion rings to serve alongside.