The word burger is usually synonymous to junk. Though not this one, super healthy and it doesn’t compromise on the taste at all!
- In a large bowl, combine water, yeast and malt extract. Set aside.
- In another bowl, whisk together both flours and salt.
- Pour the yeast mixture into the flour and mix them together until combined.
- Tip the dough on a floured work surface and knead it for 10 minutes.
- Make a ball out of the dough and place it in an oiled bowl. Cover the bowl with cling film and let it prove for 1 ½ hours.
6. For the patties, in a pan, add 1 tbsp of oil. Add the chopped onions.
7. Sauté till they become translucent. Add the mushrooms.
8. Allow the vegetables to cook till they become tender. Add salt and smoked paprika.
9. Finally add the white wine and combine. Take the pan off heat. Add the mixture to the mashed potato. Add the oats and mix well.
10. Form 6 patties. On the same pan, add some oil. Place the patties and cook them for 5 minutes, until lightly brown on each side. Set aside the patties.
11. Once the dough has doubled in volume, gently deflate it. Divide it into 6 equal portions. Using your palm, gently roll each piece of dough into a ball. Place the buns on a baking tray and cover with a tea towel. Let them rest for another 30 minutes. Preheat the oven to 200 C.
12. After 30 minutes, bake the buns for 15 minutes in the preheated oven. Once done, cool them on a wire rack. Now, place the patties on a baking tray and bake them for 30 minutes until firm.
13. To assemble, slice a cooled bun in half. Place a patty on the bottom half. Add whatever vegetables, cheese or other condiments you’d like to add. Cover it with the top half. Your burger is ready to be consumed.
Burger bun recipe: Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes Celine Steen and Tamasin Noyes
Patty recipe: The Naked Kitchen Veggie Burger Book by Sarah Davies and Kristy Taylor The Naked Kitchen Veggie Burger
This post was originally published on Doughmydear