Brick Lane Burger

Yes, another veggie burger recipe. I have been running into a bunch of them to try. I just can’t help myself. This burger recipe is an Indian inspired burger recipe called the Brick Lane burger from Jamie Oliver. One thing I liked about right off the bat is that it was already gluten free. It also has a ton of veggies. Many burgers are bean-based and I love the change of pace. The recipe calls for gram flour, which here is the states is called garbanzo bean or chickpea flour. I always have it on hand, but you can use wheat flour if you don’t have an issue with gluten. The calories are a bit high and the protein needs a little help. They were also not dairy free. However, the vitamin A is great. I think we can make a few tweaks and have a really good burger here. Here are the original stats:

Here’s what I changed:

  • I replaced the paneer with firm tofu to replace the dairy
  • I deleted burger buns and replaced them with 1/2 cup quinoa to make the recipe freezable.
  • I added tempeh to increase the protein.
  • I am adding a warm cabbage slaw to increase the vitamin C.
  • I replaced the oil with cooking spray to reduce the calories.

After making this burger, the flavor was awesome!  Probably the best veggie burger to date.  If you do only one burger, this one is well worth the effort.

Here are the final stats

Here are the final recipes:

Brick Lane Burgers

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Serves 6

  • 2 cups chopped red onions
  • 1 carrot
  • 150 g butternut squash
  • 100 g firm tofu
  • 7.5 ounces tempeh
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 2 fresh green chillies
  • 1 big bunch of fresh cilantro , (60g)
  • 100 g chickpea flour
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 limes
  • cooking spray
  1. Preheat the oven to 350F.
  2. Place the onion in a large mixing bowl.  Scrub the carrot and squash, then coarsely grate into the bowl.  Crumble in the tofu and tempeh. Peel the garlic and ginger and finely grate it into the bowl. Finely chop the green chillies (deseed if you like) and half the coriander (stalks and all) and add to the mix.
  3. Tip in the flour, turmeric and cumin, season with black pepper, then squeeze in the juice of 1 lime. Add 100ml of water, then get in there with clean hands and give it a good mix up. Divide into 6, then shape and squash into 3cm-thick patties.
  4. Spray cooking spray into a non-stick frying pan on a medium heat, add the patties and fry for 2 to 3 minutes on each side, or until golden and crisp – you may need to work in batches. Remove to a baking tray and pop in the oven for 10 minutes, or until cooked through.

Warm Indian Style Coleslaw

Serves 6

  • 1/2 small head of cabbage (about 1 pound), shredded or 1 bag (14 ounces) coleslaw mix 
  • 1 red bell pepper, chopped
  • 1 to 2 fresh green Serrano chiles, stems discarded 
  • 1/4 cup finely chopped fresh cilantro leaves and tender stems 
  • Juice from 1 medium-size lime 
  • 2 tablespoons canola oil 
  • 1 teaspoon black or yellow mustard seeds 
  • 1/4 teaspoon ground turmeric
1.  Add the shredded cabbage to a large bowl.
 
2. Slice the chiles lengthwise and then cut them into thin slices, crosswise, ending up with half-moons of chiles that still have the rib and seeds within. Do not discard the seeds. Add this to the cabbage.
 
3. Add the cilantro and lime juice.
 
4. Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer, add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the pan from the heat and sprinkle in the turmeric which instantly bathes the oil with its yellow hue, the heat just right in cooking the spice without burning it. Pour this over the cabbage. Thoroughly combine the contents in the large bowl (tongs, spoons, or my favorite — clean hand) to ensure every shred is evenly coated with everything. Serve either at room temperature (my preference) or chilled.

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