Food recipes
BOOTIFUL VEGGIE BURGERS
BOOTIFUL VEGGIE BURGERS
Ingredients:
2 oz / 50 g fresh white breadcrumbs
1 oz / 25 g pecan nuts
8 oz / 225 g mushrooms, sliced
1 large potato, peeled
1 red pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, crushed
1 small green chilli, seeded and finely chopped
2 tablespoons hoi sin sauce
1 tablespoon unsalted butter
1 tablespoon olive oil
Directions:
salt and freshly ground black pepper
In a heavy frying pan, fry the pecan nuts in a little oil over
a medium heat until they start to go brown. Drain them
on a kitchen towel then grind them in a food processor or
pestle and mortar, and set aside to cool. Next, fry the
onion and garlic together in the butter and oil over a
medium heat until the onion begins to go soft and brown.
Grate the potato into the pan, add the chopped red pepper,
chilli and mushrooms and cook for a further 10-15
minutes. Mix in the hoi sin sauce, and continue to cook
until the sauce thickens and bubbles. Transfer the mixture
to a food processor and blend it together with the pecan
nuts and breadcrumbs in short bursts so the mixture retains
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THE BBQ & CAMPFIRE RECIPE BOOK
a rough consistency. Season well and chill the mixture in
a covered dish to allow it to firm up. After about an hour’s
chilling time, form the mixture into four evenly sized balls.
Press them flat on greaseproof paper to form burger
shapes, brush with a little oil and grill them over hot coals
or embers for 10-15 minutes, turning carefully halfway
through the cooking time.
111114444400000
BOOTIFUL VEGGIE BURGERS
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A delightful and slightly hot Albion of egg, bread and
veggie mince. Best served by the sea.
Ingredients:
2 oz / 50 g fresh white breadcrumbs
1 oz / 25 g pecan nuts
8 oz / 225 g mushrooms, sliced
1 large potato, peeled
1 red pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, crushed
1 small green chilli, seeded and finely chopped
2 tablespoons hoi sin sauce
1 tablespoon unsalted butter
1 tablespoon olive oil
Directions:
salt and freshly ground black pepper
In a heavy frying pan, fry the pecan nuts in a little oil over
a medium heat until they start to go brown. Drain them
on a kitchen towel then grind them in a food processor or
pestle and mortar, and set aside to cool. Next, fry the
onion and garlic together in the butter and oil over a
medium heat until the onion begins to go soft and brown.
Grate the potato into the pan, add the chopped red pepper,
chilli and mushrooms and cook for a further 10-15
minutes. Mix in the hoi sin sauce, and continue to cook
until the sauce thickens and bubbles. Transfer the mixture
to a food processor and blend it together with the pecan
nuts and breadcrumbs in short bursts so the mixture retains
111113333399999
THE BBQ & CAMPFIRE RECIPE BOOK
a rough consistency. Season well and chill the mixture in
a covered dish to allow it to firm up. After about an hour’s
chilling time, form the mixture into four evenly sized balls.
Press them flat on greaseproof paper to form burger
shapes, brush with a little oil and grill them over hot coals
or embers for 10-15 minutes, turning carefully halfway
through the cooking time.
111114444400000
BOOTIFUL VEGGIE BURGERS
BBBBBrrrrriiiiiggggghhhhhtttttooooonnnnn BBBBBeeeeelllllllllleeeeesssss
SSSSSeeeeerrrrrvvvvveeeeesssss 44444
CCCCCooooooooookkkkkiiiiinnnnnggggg tttttiiiiimmmmmeeeee::::: 1111100000-----1111122222 mmmmmiiiiinnnnnuuuuuttttteeeeesssss
A delightful and slightly hot Albion of egg, bread and
veggie mince. Best served by the sea.
Printed from https://recipe.bluelayer.org/recipe/69262/bootiful-veggie-burgers