[RECIPE] Gourmet Meat-Free Burgers

With braai season in full swing, opt for Future Farm’s new meatless burger to avoid the traditional summer meat overload.

The Future Farm Futuro 2030 Burger is juicier, kinder to the planet, and more flavourful than ever!

Ingredients

Patties

• 1 tbsp olive oil
• 4 Future Farm Burgers or vegan meaty burgers of your choice
• 2 tsp cracked black pepper
• 1 tbsp dried sage
• 1 tbsp dried chilli flakes
• 1 tbsp celery salt
• 1 tbsp paprika

Caramelised onions

• 1 tbsp olive oil
• 2 red onions, sliced fine
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1 tbsp fresh thyme leaves

BBQ Mushrooms

• 1 tbsp olive oil
• 250g mixed Asian mushrooms
• 1 tsp sea salt
• ½ cup BBQ sauce

Crispy Shallot Rings

• 2 shallots, peeled & sliced into fine rings
• 4 tbs plain flour
• Pinch of sea salt 
• 1 cup vegetable oil for frying

Burger sauce

• 1 cup vegan mayo
• 3 tbsp ketchup
• 1 tbsp English mustard
• 2 tbsp gherkins, chopped really fine
• ½ onion, chopped fine
• 1 clove garlic, minced
• 2 tsp Tabasco

Burger buns

• Lettuce leaves
• Sliced tomato
• Vegan cheese slices

The Future Farm Futuro 2030 Burger is all natural and plant-based but just as satisfying, juicy and full of meaty texture and flavour.

Instructions

1. Season the burger patties with the pepper, sage, chilli, celery salt and paprika. Set aside.
2. In a non-stick pan, sauté the onion slices in olive oil over a medium heat for about 5 minutes until starting to soften. Add the balsamic vinegar, sugar and thyme, stirring well, then turn the heat to low. Continue to cook, stirring occasionally until they have caramelised nicely.
3. Cook the mushrooms in a little oil over a high heat for 4-5 minutes until they have released their water and are starting to brown. Turn the heat down low and stir in the BBQ sauce, continuing to cook until they are deep brown and caramelised.
4. Deep fry the crispy shallot rings. Heat the frying oil in a deep small to medium saucepan. Toss the shallot rings in flour until they are well coated. When the oil is hot, shake off the excess flour and carefully drop in the shallot rings. Do in two batches if using a small saucepan. Fry for 2-3 minutes until golden and crisp. Remove from pan with a slotted spoon and drain on kitchen paper.
5. Mix all the burger sauce ingredients together in a bowl.
6. When you are ready to eat, either braai your burger patties or cook them in the pan you used for your caramelised onions. Cook for about 3 minutes on each side, then slap a slice of cheese on each patty. Cover the pan with a lid to start the cheese melting.
7. Build your gourmet burgers with your favourite combinations of all the toppings and garnishes piled high!

Click here for more information on Future Farm and where to purchase their products

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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