Try these veggie burgers with a Roodeberg twist

Plant-based lifestyles are growing in leaps and bounds across the globe as we become more mindful of the need for a sustainable environment. One of the most pleasurable ways to eat less meat is by tucking into juicy veggie burgers with a glass or two of Roodeberg’s Classic Red Blend.

Motivated by the joy of bringing people together with outstanding quality and consistent drinking pleasure, Roodeberg has teamed up with food writer, Ilse van der Merwe of www.thefoodfox.com to create delicious plant-based, no-fuss burgers.

Ilse’s scrumptious black bean and mushroom patties are chunky in texture, generous in size, and easy to make. Their umami flavour melds seamlessly with the vibrant and silky smooth Roodeberg Classic Red 2021.

Black bean & mushroom burger with crispy onion rings

Ingredients for 4 XL patties

For the patties:

• 30 ml olive oil
• 1 medium onion, finely chopped
• 6-8 portabellini or small brown mushrooms, chopped
• 3 garlic cloves, finely grated/minced
• 10 ml ground cumin
• 10 ml ground smoked paprika
• ½ cup fresh breadcrumbs (or raw oats)
• 1 XL egg
• 15 ml Worcestershire sauce
• 30 ml steakhouse sauce (or BBQ sauce), plus extra for brushing
• 1 x 400 g can black beans in brine, drained
• 1 x 400 g red kidney beans in brine, drained (or replace with more black beans)
• 1 teaspoon salt
• Ground black pepper, to taste

For assembly:

• 4 large sesame seed burger buns
• Butter for spreading
• 4 tablespoons mayonnaise
• A few lettuce leaves
• 1-2 large tomatoes, sliced
• A few pickled gherkins, sliced

For the crispy battered onion rings:

• 1 cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon smoked or regular paprika
• About 180 ml beer (lager or similar)
• Vegetable oil for frying
• 1 large onion, peeled and sliced into rounds

Method:

In a wide pan, heat the oil and add the onion and mushrooms. Fry over medium heat until soft, then add the garlic and fry for another minute, stirring often. Remove from the heat and transfer the mixture to a food processor, along with the cumin, paprika, breadcrumbs, egg, Worcestershire sauce, and steakhouse sauce.

Add the beans, salt & pepper, then pulse until you have a relatively coarse mixture (don’t make it too smooth). Tip: You can also crush the beans with a potato masher before adding them to the food processor. This helps to break up the bigger beans making it easier to keep slightly chunky with the rest of the ingredients. D

ivide the mixture into 6 and shape into flattened disks (it’s best to do this on smaller pieces of baking paper, to prevent the patties from breaking). Arrange the patties on a large oiled baking sheet, cover, and refrigerate until ready to use.

To cook the patties: Preheat the oven to 200° C. Use a pastry brush to baste the patties with steakhouse sauce, then bake for about 10 minutes a side, removing the baking paper as you turn them over. The patties will be very soft when hot but will firm up once cooled. If you have the time, precook them, and just reheat when ready to serve.

To assemble:

Butter the inside of your buns and toast in a hot pan then spread with mayonnaise, layer with lettuce, tomato, gherkin, and the cooked, basted patties. Top with a slice of cheese and the top half of the buns, and serve at once, with freshly fried onion rings.

For the onion rings: In a medium mixing bowl, add the flour, baking powder, salt, paprika, and beer, and mix to a thick and sticky batter. Heat the oil in a medium size pot over the stovetop until a drop of batter starts to sizzle (about 170° C). Dip each onion round in the batter and place carefully into the oil, frying on both sides until puffed up and golden (you can do batches of about 4-6 at a time). Drain on kitchen paper and serve at once.

Chef’s note:

Because veggie patties have the tendency to break while cooking, it’s best to bake them for ease of mind. Once cooked and cooled, they firm up and become much easier to handle, so feel free to make them ahead of time for a quick reheat.

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