Mini vegan burgers
Mini burgers are a delicious starter. I prepared two versions of them.
Difficulty:
Medium
Preparation time:
25 minutes + 3 hours of leavening
Cooking time:
25 minutes
Cost:
Low
Ingredients for four mini burgers
For the burger buns:
- 115 grams of flour (I used whole wheat flour)
- 40 grams of buckwheat flour
- 1 tsp of brewer’s yeast
- 1 tsp of salt
- 75 grams of unsweetened non-dairy milk (I suggest soy milk)
- 1 tbsp of sunflower oil
- 1 tsp of sugar
To garnish:
- Sunflower oil
- Sesame seeds
For the lentil and onion patties:
- 40 grams of cooked lentils
- 20 grams of onion (about ⅕)
- A pinch of pepper
- ¼ tsp of salt
- A sprig of rosemary
- 1 tbsp of breadcrumbs
For the chickpea and carrot patties:
- 40 grams of cooked chickpeas
- 50 grams of carrot (about ½)
- 1 tsp of olive oil
- ½ tsp of salt
- A pinch of pepper
- 1 tbsp of breadcrumbs
- 2 leaves of sage
Preparation
First of all, prepare the burger buns. Melt brewer’s yeast into non-dairy milk. In a large bowl, combine the flours, salt, sunflower oil, sugar, and melted yeast with milk. Knead the dough until you obtain a homogeneous consistency. Cover the dough and let it rest for two hours. Divide the dough into 4 parts, shape them into balls, and let them rise for one hour. Brush the buns with sunflower oil and decorate them with sesame seeds. Set them aside and prepare two kinds of patties.
For the lentil and onion patties, blend in a food processor lentils, onion, pepper, salt, rosemary, and breadcrumbs. Shape the mix into two patties and put them aside. For the chickpea and carrot patties, blend in a food processor chickpeas, carrot, olive oil, salt, pepper, sage, and breadcrumbs. Shape the mix into two patties.
Put in the oven both the patties and the burger buns and cook for 25 minutes in a convection oven at 180 °C.
Assemble the mini burgers with salad, cherry tomatoes, and ketchup.
Mini burgers can be kept in the fridge for two days.
