Makes 4 large burgers (or 6 small ones)

I cannot express to what extent these burgers where filled with contrasting flavours and divine texture. As for the ‘tailor-made’ salsa, well that’s in a league of it’s own – once you try it, you’ll never stop making it for all sorts of savoury delights, especially bbq treats. So get ready, steady and let’s go make these. Serve with a crunchy green salad.

INGREDIENTS

mineral water

¾ cup quinoa (rinse well first)

3 medium sized mushrooms, finely chopped

1 large spring onion, or 1 red shallot, finely chopped

1/8th cup mixed seeds (sesame, pumpkin, sunflower, flaxseed)

½ cup oats (process these slightly)

½ cup toasted walnuts, chopped

½ tsp miso

2 tsp ground flaxseed

½ tsp fine garlic granules

2 Tbsp flat leaf parsley, finely chopped

3 Tbsp (45 mL) teriyaki sauce

1 cup wholemeal breadcrumbs (use a little more if you want a denser consistency)

½ tsp chilli powder

1 tsp hot curry powder

the zest of a lime

flour for dusting

METHOD

Pour 1½ cups of mineral water in a saucepan, and place your quinoa in it. Bring to the boil, and then allow the quinoa to simmer gently until the water has reduced. Mix, and allow the water to evaporate so that you just have quinoa left. Now, in a medium sized bowl add all your ingredients except for the mushrooms. Get the mushrooms, and fry them on a low heat for 5-10 minutes, stirring them as you go along. Then allow them cool down for a few minutes. When the mushrooms have cooled down, add them to the ingredients in your bowl (important do not use the juices, as this will not work with the burgers texture), and mix everything with a large spoon. Now rinse your hands, and shape the mixture into 4 – 6 patties, before placing on a plate or surface dusted with flour. Freeze for an hour or place in the refrigerator for a couple of hours. Next, heat up a couple of tablespoons of olive oil in a non-stick pan, and fry your burgers. Allow to cook for 4-5 minutes on one side, before flipping over gently and cooking for the same amount of time on the other side. Next, line an ovenproof dish with greaseproof paper, and gently grease the paper (yes, I do that), place the cooked burgers on it, before placing in a hot oven on 350ºF (180ºC), and cooking for a further 15-20 minutes. This will help them set better.

Smoky Pineapple Salsa

INGREDIENTS

1 x 8 oz (227 g) tin of pineapple chunks, in their own juice (Del Monte are great)

1½ cups cherry tomatoes

¼ tsp fine garlic granules

1 Tbsp tomato paste

1 Tbsp tomato ketchup

1 tsp (5 mL) olive oil

1 Tbsp muscovado sugar

½ tsp (2.5 mL) liquid smoke – optional (I used Figaro Hickory Liquid Smoke)

½ tsp smoked paprika

METHOD

Drain the pineapple, and then place all the ingredients in your food processor, and process for around one minute, until you are left with a thick sauce. Decant the sauce into a small saucepan, and simmer gently for 20 minutes. The sauce is then ready to go. Spoon the salsa sauce onto your burger, chop some red onion slices onto your burger, cut up a green crunchy salad, and serve. This is a Gourmet Burger – Mouthwatering – and one wonderful, self indulgent, yet healthy, treat ! Bon Appétit!

All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010

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