Tuesday, 10 May 2011

Green Burgers

I wanted something tasty and quick to make for lunch, so I wandered out into the garden to see what was there. At this time of year there's not a lot, but I returned with some kale, a leek, some red spinach leaves and plenty of marjoram.

From the cupboard I took:

1 tin a borlotti beans,
1 carton of silken tofu,
2 tblspoons flax seeds,
2 tsps harissa powder,
2 tsps sesame oil,
2 tblspoons soy sauce and
2tsps sunflower oil.

I also grabbed 4 cloves of garlic.
You'll need gluten-free breadcrumbs to thicken your mixture at the end.

To make the burgers, whizz the washed kale and leek together with the tofu, marjoram and oils to give a green soft mixture. Add this to a bowl containing the soy sauce, harissa powder, flax seeds (linseeds), drained, rinsed borlotti beans and crushed garlic.

Blitz roughly so that you still have some whole beans visible. Caorsely chop the red spinach by hand and stir into the mixture. I like to see the flecks of colour in the burgers, which is why I don't just blitz the red spinach in with the greens.

Season to taste with freshly ground pepper and salt if you feel it needs it, then stir in enough of the breadcrumbs to give a thickish mix.

Drop dollops into a hot, lightly greased fry pan, or, if you'd rather, you could form really neat burger shapes, or sausages, even. But I was eating alone, and I'm lazy!!! Turn after about 4 minutes, when golden brown underneath. Cook the second side, then serve with a salad, or a jacket baked potato for a speedy, nutritious, and tasty lunch.
You could stir in some sweetcorn kernels for additional colour if you like, or some nuts for texture. You could use different herbs, and obviously use dried if you don't have fresh ones to hand.

When cold these burgers retain their shape, and are firm enough to take in a lunch box with a salad. They also make ideal sandwich fillings. If I was making them specifically for sandwiches, I'd make them a little flatter, and form them into approximately the shape and size of my rolls, or bread slices, to fill the sandwich nicely.

Trust me, they smelled divine as I was cooking them, and they tasted just as good. They're a great way to get anyone to eat their greens that normally has a problem with them, as they're all whizzed up and amalgamated into the mixture. Sometimes, ignorance is bliss :)

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