I’m very sorry I didn’t take a photo of these beauties, but they were so good it doesn’t matter, the recipe just needs writing down and the quicker the better. Burger patties are traditionally called ‘rissoles’ in Australia, so this is my vegan nod to the humble ‘rissole on the barbie’ of my childhood. We made these for a family Christmas barbeque at Scarborough today, and they were gobbled up in no time by veg*ns and omnivores alike.
What you need:
- 3 cups cooked brown lentils (I cooked them in water with a vegie and ‘beef style’ stock cube added, until they were mushy, about 40 minutes. You could also use them drained from a can)
- 3/4 cup quick oats (I blended them to make them finer, but you can leave them as is, I don’t think it makes much difference)
- 1 onion, diced finely
- 5 or so fresh sage leaves, chopped finely
- 1 handful of fresh Italian parsley, chopped finely
- 2 teaspoons apple cider vinegar
- About a tablespoon each of tomato sauce and American mustard (or any mustard)
- 2 cloves of garlic, grated
- 1 teaspoon of paprika
- 2 pinches of salt
- a good grind of black pepper
- and an important ingredient – 2 or 3 tablespoons of vital wheat gluten (called ‘gluten flour’ in Australia – can buy from health food shops or bulk food stores)
(Nb. If you can’t get wheat gluten bread crumbs will also work, but you may need more than 2 tablespoons)
Method: Mix everything really well in a large bowl, with your own clean hands. Squish the mix repeatedly to get the lentils all mushy and broken down. Add more wheat gluten or oats (or breadcrumbs) if the mixture is too moist. Form the mixture into patties and place them in a container with layers of baking paper in between. Refrigerate until you are ready to cook them on a BBQ, in a frypan or in the oven.
Once they are done, put one on a nice fresh roll with some fried onions, beetroot, lettuce and tomato and you have Australian barbeque heaven for vegans.